Bulgur with Roasted Peppers, Chickpeas, and Spinach

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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


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.