Red Bulgur With Eggplant Chickpeas Shulbato Recipes
RED BULGUR WITH EGGPLANT & CHICKPEAS (SHULBATO)
Provided by Talia Kornfeld
Number Of Ingredients 15
Steps:
- Peel the eggplant leaving stripes of skin, and cut the eggplant into 1 inch cubes. Place the cubes in a strainer and generously sprinkle with salt. Allow the eggplant to sit in the strainer for 45 minutes in the sink. Rinse the eggplant and pat dry.
- Preheat oven to 425 degrees. Line a sheet pan with parchment paper and put the eggplant and zucchini on the pan. Drizzle with olive oil and salt. Roast for 15 minutes, stir, roast for another 15 minutes. Set aside.
- Heat olive oil in a large pot over medium-high until hot. Add in the onions and saute for 5 minutes. Stir in the cumin, salt, and pepper. Add in the bulgur and toss until coated. Add the canned tomatoes and cook for 3 minutes, stirring to avoid sticking. Stir in the tomato paste and cook for 1 minute. Add in the water, chickpeas and half of the Roasted Vegetables. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes (stirring occasionally). Add in the rest of the roasted vegetables and serve! Shulbato is delicious hot or room temperature!
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
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