Vegetables with chickpeas and bulgur
Chickpeas are particularly rich in iron, protein, and B vitamins. Incidentally, legumes can cause bloating in sensitive individuals. Spices like cumin or coriander can help alleviate this and counteract these symptoms.
Ingredients · Servings 4
- 2 onions
- 2 cloves of garlic
- 3 carrots
- 2 parsnips
- 500 g pumpkin pulp
- 0.5 preserved lemon or zest of 1/2 organic lemon
- 265 g chickpeas (canned; drained weight)
- 3 tablespoons olive oil
- 3 tbsp dried cranberries (15 g each)
- 400 ml vegetable broth
- 1 tsp Ras el Hanout
- 0.5 TL Chili flakes
- Salt
- Pfeffer
- 200 g Bulgur
- 1 handful of coriander (5 g each)
Method · 40 min
- Peel and dice the onions and garlic. Clean and peel the carrots and parsnips, then cut them into large cubes along with the pumpkin. Finely dice the preserved lemon. Rinse and drain the chickpeas.
- Heat oil in a pot. Sauté the prepared vegetables in it for 5 minutes over medium heat. Add the cranberries and lemon cubes, then deglaze with broth. Season with ras el hanout, chili flakes, salt, and pepper. Cover and simmer over low heat for 20–25 minutes, or until the vegetables are tender.
- Meanwhile, cook the bulgur in boiling salted water for 10 minutes, then let it stand for 5 minutes. Wash the coriander, shake it dry, and chop it.
- Mix the vegetables with coriander and arrange on top of the bulgur.
Flatbread or naan bread goes very well with these vegetables. A little fresh ginger gives the vegetables, chickpeas, and bulgur a pleasant kick. Peel the ginger and use it along with the garlic in the recipe. Here's why ginger is so incredibly healthy: It contains a wide range of micronutrients, can lower cholesterol, and the pungent compound gingerol it contains promotes digestion, reduces inflammation, and relieves pain.
- ½ preserved lemon or zest of 1/2 organic lemon
