Sunday, October 9, 2011
Bulgur with Roasted Red Peppers, Chickpeas, and Spinach
Bulgur is a common ingredient in Middle Eastern dishes. It has a light, nutty flavor and, along with the chickpeas, adds protein to this vegetarian dinner.
Prep Time 35 minutes
Total Time 35 minutes
Yield Serves 4
1 cup bulgur
2 red bell peppers
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 can (14.5 ounces) chickpeas, rinsed and patted dry
2 cups baby spinach
Bring 2 cups water to a boil and add bulgur. Remove from heat and soak until tender, about 30 minutes. Drain in a fine-mesh sieve, pressing to remove as much liquid as possible; transfer bulgur to a large bowl.
While bulgur is soaking, roast peppers over a low gas flame or under the broiler, turning frequently with tongs, until blackened on all sides, 8 to 16 minutes. Place in a bowl; cover tightly with plastic wrap. Let cool. Peel off charred skins; discard seeds and stems. Chop peppers into 3/4-inch pieces. Strain any juices from cutting board and bowl through a fine-mesh sieve and reserve.
In a small saucepan, heat 1/2 cup oil over medium-high. In batches, fry chickpeas until golden brown and lightly crisp, about 3 minutes per batch. Drain on paper towels and season immediately with coarse salt.
Add chickpeas, peppers and reserved juices, spinach, and 2 tablespoons oil to bowl with bulgur and toss. Season with salt and ground pepper.
Source Everyday Food, December 2009
More Middle Eastern Recipes:
Orzo and Bulgur Salad
Lentil & Bulgur Pilaf with Green & Yellow Squash
lamb chops with lebanese green beans
Sabanegh wa Riz (Spinach with Rice)
Save and share Bulgur with Roasted Red Peppers, Chickpeas, and Spinach recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.