Bulgur with spicy chickpeas
This savory, lightly spiced bulgur dish combines creamy bulgur stir-fried in vegetable broth with spicy chickpeas, fresh Swiss chard, and grated zucchini for a flavorful and nutritious vegetarian plate.
Ingredients · Servings 4
- 200 g bulgur (dried)
- vegetable broth
- 600 g chickpeas (canned)
- 150 g Swiss chard
- 180 gr courgette
- 2 the ras el hanout
- 1 tbsp Indian curry paste
- salty
Method · 20 min
- Cook the bulgur in hot vegetable broth.
- Grate the courgette. Cut the Swiss chard into very fine strips.
- Preheat the oven to 220 degrees.
- Mix the chickpeas with the curry paste and roast half of this mixture in the oven for 15 to 20 minutes.
- Sauté the remaining chickpeas in a little oil until the aromas are released. Mix in the bulgur and let it simmer for 2 minutes. Add some vegetable stock if the mixture is too dry.
- Remove from the heat and mix in the Swiss chard and courgette. Season with salt.
- Add the crispy peas just before serving.
