Bulgur with Roasted Peppers, Chickpeas, and Spinach
- Minutes to Prepare:
- Minutes to Cook:
- 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**
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.
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.
Nutritional Info 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
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