Herbed Bulgur Pilaf with Fried Chickpeas | MS: Tuesday Nights | Umami

Ingredients

• 2 tablespoons salted butter
• 3 large shallots, finely chopped
• Kosher salt and ground black pepper
• 1½ cups coarse bulgur
• 15½-ounce can chickpeas, rinsed, drained and patted dry
• 2 tablespoons cornstarch
• ¼ cup extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon sweet smoked paprika
• 2 tablespoons lemon juice, plus lemon wedges, to serve
• ½ cup finely chopped fresh dill, divided
• ¼ cup finely chopped fresh chives