Bulgur With Red Peppers, Chickpeas & Spinach
This is a goodie, friends. It’s adaptable (vegetarian or vegan, anyone?) and tasty and easy. You can choose to go hardcore and roast the peppers yourself (I did, but I rarely do – I won’t judge you if you decide to just open a jar) and/or cook the chickpeas yourself (I didn’t – Eden Organics in the can is this housewife’s little helper). But bottom line, any way you do it up, this is a satisfying meal loaded with nutrition.
Bulgur with Roasted Red Peppers, Chickpeas & Spinach (adapted from Everyday Food)1 c. bulgur 2 c. low-sodium chicken broth (or vegetable broth) 2 red bell peppers 1/2 c. extra-virgin olive oil 1 can (14.5 oz.) chickpeas, drained, rinsed, and patted dry 1 medium onion, chopped 4 c. baby spinach Kosher salt and freshly ground black pepper to taste
In a medium saucepan, bring the broth to a boil. Add the bulgur and remove from the heat. Soak until tender, about 30 minutes. If there is any liquid remaining, drain in a fine-mesh sieve, pressing to remove as much liquid as possible.
Meanwhile, roast the peppers over a low gas flame or under the broiler, turning frequently with tongs (I used the broiler so I could prep the onions and chickpeas at the same time, plus, if you have arthritis like me, holding a pepper in tongs over an open flame for 8+ minutes is a form of torture). After about 8-10 minutes, the peppers should be blackened on all sides. Put the peppers in a bowl and cover it tightly with plastic wrap. Let cool. Peel off charred skins; discard the seeds and stems. Whether you’ve roasted them yourself or you’re using jarred roasted red peppers, chop your peppers into 3/4-inch pieces. Set aside.
In a large skillet, heat the oil over medium-high heat. Fry the chickpeas until golden brown and lightly crisp, about 4 minutes. Using a slotted spoon, remove the chickpeas to a plate lined with paper towels and season immediately with Kosher salt.
In the same oil, fry up the onion until lightly browned. Using a slotted spoon, remove the onion to another plate lined with paper towels.
Place the spinach in a large bowl. Add the warm/hot bulgur, chickpeas, peppers and spinach, along with a tablespoon of the oil leftover from frying the chickpeas and onions. Toss and season to taste with more Kosher salt and freshly ground black pepper.
© 2010, Sarah. All rights reserved.