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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 247.3
  • Total Fat: 8.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 326.6 mg
  • Total Carbs: 38.1 g
  • Dietary Fiber: 6.5 g
  • Protein: 7.7 g

View full nutritional breakdown of Bulgur with Roasted Peppers, Chickpeas, and Spinach calories by ingredient
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Bulgur with Roasted Peppers, Chickpeas, and Spinach

Submitted by: ORANGECOWCAT

Introduction

This recipe was on PBS "Everyday Food". The original recipe can be found here
http://www.pbs.org/everydayfood/recipe
s/bulgur_with_roasted_peppers_chickpea
s_breadcrumbs.html

I changed the recipe because I didn't want to fry the chickpeas (save a little fat!). I enjoyed it without frying them, but I thought I'd include the original list in case anyone wants to try it that way, too. Salt and pepper are NOT included in in nutritional information because I choose not to use salt.
This recipe was on PBS "Everyday Food". The original recipe can be found here
http://www.pbs.org/everydayfood/recipe
s/bulgur_with_roasted_peppers_chickpea
s_breadcrumbs.html

I changed the recipe because I didn't want to fry the chickpeas (save a little fat!). I enjoyed it without frying them, but I thought I'd include the original list in case anyone wants to try it that way, too. Salt and pepper are NOT included in in nutritional information because I choose not to use salt.

Number of Servings: 4

Ingredients

    **2 red bell peppers
    **1 cup bulgur
    **2 cups water
    **2 tablespoons olive oil
    **1 can (14.5 ounces) chickpeas, drained, rinsed, and patted dry
    **2 cups baby spinach

    **salt, pepper, balsamic vinegar or any other spices you desire to taste**

Directions

1: Over a gas flame, or under a broiler, roast peppers until blackened on all sides, 8 to 16 minutes. Transfer to a bowl and cover with plastic wrap and let stand until cool. Peel away charred skin and discard seeds and stems. Chop into 3/4-inch pieces. Strain any juices through a fine mesh sieve and reserve.

2: Meanwhile, soak bulgur in 2 cups boiling water until tender, about 30 minutes. Drain in a fine mesh sieve to remove as much of the liquid as possible. Transfer to a bowl; stir in red peppers, red pepper liquid, chickpeas, spinach, and 2 tablespoons olive oil. Season with salt and pepper, if desired, or use balsamic vinegar.

Number of Servings: 4

Recipe submitted by SparkPeople user ORANGECOWCAT.






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