Pressure-Cooker Spice Trade Beans and Bulgur

Name: Pressure-Cooker Spice Trade Beans and Bulgur
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10 servings
Ingredients: 3 tablespoons canola oil, divided; 1-1/2 cups bulgur; 2 medium onions, chopped; 1 medium sweet red pepper, chopped; 5 garlic cloves, minced; 1 tablespoon ground cumin; 1 tablespoon paprika; 2 teaspoons ground ginger; 1 teaspoon pepper; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; 1 carton (32 ounces) vegetable broth; 2 tablespoons soy sauce; 1 can (28 ounces) crushed tomatoes; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 1/2 cup golden raisins; 2 tablespoons brown sugar; Minced fresh cilantro, optional

TEST KITCHEN APPROVED

Total Time:Prep: 30 min. Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Faith Cromwell, San Francisco, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

A rich blend of treasured spices turn nutritious bulgur and chickpeas into a tangy stew with just the right amount of heat. And the hint of sweetness from golden raisins makes the perfect accent. —Faith Cromwell, San Francisco, California

TEST KITCHEN APPROVED

Pressure-Cooker Spice Trade Beans and Bulgur

Add your review

Yield:10 servings

Prep:30 min

Cook:15 min

Save Saved Saving email print

Ingredients

3 tablespoons canola oil, divided
1-1/2 cups bulgur
2 medium onions, chopped
1 medium sweet red pepper, chopped
5 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons ground ginger
1 teaspoon pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 carton (32 ounces) vegetable broth
2 tablespoons soy sauce
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup golden raisins
2 tablespoons brown sugar
Minced fresh cilantro, optional

Text Ingredients

Shop Recipe

Directions

1
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir bulgur until lightly browned, 2-3 minutes. Remove from pressure cooker.

2
Heat remaining 2 tablespoons oil in pressure cooker. Cook and stir onions and red pepper until crisp-tender, 2-3 minutes. Add garlic and seasonings; cook 1 minute longer. Press cancel. Add broth, soy sauce and bulgur to pressure cooker.
3
Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 12 minutes. Quick-release pressure. Select saute setting and adjust for low heat. Add tomatoes, beans, raisins and brown sugar; simmer, uncovered, until mixture is slightly thickened and heated through, about 10 minutes, stirring occasionally. If desired, sprinkle with cilantro.