CABBAGE WITH TOMATOES, BULGUR AND CHICKPEAS
This recipe is based on a Greek dish made with red cabbage. I've used both green and red cabbage, and I like it both ways. It's a comforting vegan dish that works as an entree or a side.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, main course, side dish
Time 40m
Yield Serves six
Number Of Ingredients 12
Steps:
- Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.
- Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.
- Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 9 grams, Carbohydrate 50 grams, Fat 12 grams, Fiber 12 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 962 milligrams, Sugar 12 grams
BULGAR, CHICKPEAS, & TOMATOES
This Syrian comes from Madhur Jaffrey's World of the East Vegetarian Cooking. I never peel the tomatoes. I tried one time and I think it's too much trouble. Plus, the little tomato skins look like confetti.
Provided by mliss29
Categories Grains
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over medium heat.
- Stir & saute onion 2 minutes until soft.
- Add tomatoes. Stir and cook 3-4 minutes until pastelike.
- Add chickpeas, 1/2 tsp salt, & parsley. Cook 10 minutes on lowish heat, stirring gently.
- Add bulgar, 1 cup water, & 1/2 tsp salt. Stir & bring to a simmer.
- Cover, turn heat to very low & simmer 35 minutes.
- Turn off heat. Remove lid & quickly cover pot with a dishtowel.
Nutrition Facts : Calories 307.8, Fat 15.1, SaturatedFat 1.9, Sodium 906.5, Carbohydrate 37.8, Fiber 7.9, Sugar 2.9, Protein 7.5
BULGUR PILAF WITH CHICKPEAS AND HERBS
This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water for reconstituting the bulgur. It couldn't be a simpler dish to make.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h35m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Drain the soaked chickpeas, and place in a pot with 1 quart water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste and continue to simmer for 30 minutes to an hour, until the chickpeas are tender.
- Place the bulgur in a 2-quart bowl. Place a strainer over the bowl, and drain the chickpeas so that the hot broth covers the bulgur. Set the chickpeas aside. Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes. Strain and press out excess liquid.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet, and add the scallions. Cook, stirring, until tender, two or three minutes. Stir in the garlic, and continue to cook until fragrant, 30 seconds to a minute. Stir in the bulgur and chickpeas. Add the herbs and the remaining tablespoon of olive oil, and toss together. Remove from the heat, add lemon juice and pepper, taste and adjust salt. Add more lemon juice if desired. Serve hot or room temperature.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 223 milligrams, Sugar 4 grams
BULGUR, SPINACH AND TOMATO CASSEROLE
Bulgur is a versatile cracked wheat product that can lend a nutty flavor to a variety of dishes. Because this is a casserole, it calls for coarse bulgur, which can also be used in pilafs, soups and stuffed vegetables. It is paired here with spinach, tomatoes and cheese for a bubbly and hearty dish.
Provided by Martha Rose Shulman
Time 1h45m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 15 to 20 minutes, until the water is absorbed. Remove from the heat, uncover and place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes or longer. Transfer to a large bowl.
- Pulse the tomatoes with their juice in a food processor. Heat 1 tablespoon of the olive oil over medium heat in a large, wide skillet or a shallow 3-quart saucepan and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and add the tomatoes, sugar, salt to taste, and allspice or cinnamon. Bring to a simmer, reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a fragrant sauce, about 20 minutes. Taste, adjust salt and add freshly ground pepper.
- Steam the spinach until it wilts, 1 to 2 minutes, rinse briefly with cold water and squeeze out excess water. Do this by the handful to get out all the water. Chop coarsely. Add to the bulgur. Add the mint and the chickpeas if using, 1 tablespoon of olive oil and 1/2 cup of the tomato sauce and toss together.
- Preheat the oven to 350 degrees. Oil a 2-quart gratin or baking dish. Spread the bulgur mixture in the dish in an even layer. Top with the remaining tomato sauce. Sprinkle on the cheese. Drizzle on the last tablespoon of olive oil. Bake 30 minutes, or until the top is lightly browned. Remove from the heat and allow to sit for 10 minutes before serving.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 471 milligrams, Sugar 4 grams
More about "bulgar chickpeas tomatoes recipes"
SIMPLE BAKED BULGUR & CHICKPEAS | THE FULL HELPING
From thefullhelping.com
4.6/5 (14)Total Time 55 minsEstimated Reading Time 4 mins
- Preheat your oven to 375F. Mix all ingredients together in a Dutch oven, a cast iron baking dish with a lid, or any other casserole dish with a lid. Cover and bake for 35 minutes. Remove the lid and bake for another 10 minutes.
- While the bulgur bakes (or ahead of time) make the everyday lemon tahini dressing. To serve, drizzle the bulgur generously with the dressing and enjoy!
TOMATO BULGUR PILAF - SIMPLY LEBANESE
From simplyleb.com
4.7/5 (65)Category Main Course, Side DishCuisine TurkishTotal Time 25 mins
- In a medium saucepan, heat up the olive oil. Add the onion and sauté for a few minutes on medium heat until the onion is translucent.
BULGUR PILAF {AUTHENTIC LEBANESE RECIPE}
From feelgoodfoodie.net
WHOLE ROASTED SQUASH WITH TOMATO-GINGER CHICKPEAS RECIPE
From cooking.nytimes.com
EASY BULGUR PILAF RECIPE (25 MINUTES) | LIVE EAT LEARN
From liveeatlearn.com
25 EASY BULGUR RECIPES FOR A NUTRITIOUS MEAL - INSANELY GOOD
From insanelygoodrecipes.com
TASTEGREATFOODIE - VEGETARIAN BULGAR AND TOMATO PILAF
From tastegreatfoodie.com
BULGUR CHICKPEA SALAD - FEELGOODFOODIE
From feelgoodfoodie.net
SPICED TOMATO BULGUR SOUP WITH CRISPY CHICKPEAS
From theoriginaldish.com
VEGAN CHICKPEA, BULGUR AND TOMATO PILAF BY ZAATAR …
From zaatarandzaytoun.com
TURKISH BULGUR PILAF WITH CHICKPEAS AND TOMATOES - MEDITERRASIAN
From mediterrasian.com
BULGAR, CHICKPEAS, & TOMATOES – RECIPE WISE
From recipewise.net
BULGUR PILAF (AUTHENTIC TURKISH RECIPE) - FOOLPROOF LIVING
From foolproofliving.com
CHICKPEA, BULGUR AND TOMATO PILAF RECIPE
From vegetariantimes.com
MEDITERRANEAN CHICKPEA BULGUR BOWL RECIPE
From hellofresh.com.au
PIERCE STREET VEGETARIAN CHILI RECIPE: DELICIOUS AND HEARTY - 101 …
From 101cookbooks.com
30-MINUTE BULGUR PILAF (TURKISH RECIPE) - HUNGRY …
From hungrypaprikas.com
BULGUR PILAF WITH CHICKPEAS, AUBERGINES AND TOMATOES
From nigella.com
LEBANESE BULGUR WITH CHICKEN, TOMATOES AND CHICKPEAS
From hungrypinner.com
BULGUR PILAF WITH ROASTED TOMATOES, ONIONS, AND GARBANZO …
From bonappetit.com
A WHOLE ROASTED SQUASH WITH TOMATO-GINGER CHICKPEAS FOR A …
From nytimes.com
BULGUR SALAD WITH ROASTED TOMATOES AND CHICKPEAS
From ellerepublic.de
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love