Bulgar Chickpeas Tomatoes Recipes

BULGUR PILAF (WITH TOMATOES AND CHICKPEAS)

Steps:

• In a non-stick pan, start by adding the vegetable oil and cooking the onion on medium heat for 3-5 minutes until softened
• Add the tomato paste, diced tomato and chicken stock cube and continue to cook for 5 minutes, stirring often
• Wash and drain the chickpeas and add them to the pot along with the 3.5 cups water, salt, and black pepper. Allow everything to come to a boil
• Once boiling, add the washed and drained bulgur and mix well. Cover the pot, turn the heat down to low, and allow it to cook undisturbed for 20 minutes
• After 20 minutes, turn the heat off and let it stand for 5-10 minutes. Fluff with a fork and serve

CABBAGE WITH TOMATOES, BULGUR AND CHICKPEAS

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.

BULGAR, CHICKPEAS, & TOMATOES

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.

BULGUR, SPINACH AND TOMATO CASSEROLE

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.

BULGUR PILAF WITH ROASTED TOMATOES, ONIONS, AND GARBANZO BEANS

Steps:

• Preheat oven to 400°F. Spread tomatoes and onion in large roasting pan. Drizzle with oil. Sprinkle with salt and pepper. Roast 30 minutes, stirring occasionally. Stir in garbanzo beans and garlic. Roast until onion is golden, stirring occasionally, about 25 minutes longer. Remove pan from oven. Add 2 1/2 cups water to pan and stir, scraping up browned bits.
• Transfer roasted vegetable mixture to large saucepan. Bring to boil. Stir in bulgur. Reduce heat to low, cover and simmer until bulgur is tender and liquid is absorbed, about 10 minutes.
• Stir 3 tablespoons parsley, 1 1/2 tablespoons dill and lemon juice into pilaf. Season to taste with salt and pepper. Transfer to bowl. Sprinkle pilaf with remaining 1 tablespoon parsley and 1/2 tablespoon dill.
• *Also called cracked wheat, bulgur is available at natural foods stores and many supermarkets nationwide.