Thursday, March 17, 2011

Bulgur Wheat with Roasted Red Peppers, Spinach, and Chickpeas

Bulgur Wheat with Roasted Red Peppers, Spinach, and Chickpeas:
((Printable Version))

1 cup bulgur wheat
2 red peppers, roasted and chopped
1/4 cup extra virgin olive oil
about 3 cups cooked, drained chickpeas
3 cups baby spinach, roughly chopped
1-2 cloves garlic, minced
generous pinch of crushed red pepper flakes
salt and pepper to taste

1. Bring 2 cups water to a boil and add the bulgur.  Remove from heat and soak until tender, about 30 minutes.  Drain the bulgur, squeezing out the extra liquid.  Place in a large bowl.  Set aside.

2. Heat the oil and sauté the chickpeas for about 2 to 3 minutes.  Add the garlic and crushed red pepper flakes.  Add a small splash of water to deglaze the pan if needed.  Turn off the heat and add the spinach and roasted chopped peppers.  Add to the bowl with the bulgur wheat.  Toss and season with salt and pepper to taste.

Adapted from: Martha Stewart

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  1. How many servings does this make?

    1. About 4 full servings as a main dish or probably 5-6 side dish sized servings.