Stir fry veggies with bulgur and chickpeas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 422.4
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 223.4 mg
- Total Carbs: 88.9 g
- Dietary Fiber: 17.6 g
- Protein: 13.4 g
View full nutritional breakdown of Stir fry veggies with bulgur and chickpeas calories by ingredient
Introduction
We do a stir fry of veggies and cook the bulgur with chickpeas separately, then serve it together. I sometimes add a squeeze of lemon and sriracha to zest it up after plating. We do a stir fry of veggies and cook the bulgur with chickpeas separately, then serve it together. I sometimes add a squeeze of lemon and sriracha to zest it up after plating.Number of Servings: 8
Ingredients
-
3 large kale leaves, processed
6 carrots, chopped
10 white mushrooms, chopped
Green pepper, chopped
Red pepper, chopped
Yellow pepper, chopped
Orange pepper, chopped
10 gold potatoes, peeled and chopped
2 cups bulgur
1 can garbanzo beans, drained and rinsed
1/4 c. Walnut halves
Tips
Plate it with a scoop of each. Add a squeeze of lemon and a squeeze of sriracha to kick the flavor up to 11.
Directions
Stir fry the veggies in 2 tablespoons of evoo. Let simmer for about 60 minutes at low/medium heat.
When there are about 20 minutes left, cook the bulgur, add the chickpeas.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user APRIL_V_2.
When there are about 20 minutes left, cook the bulgur, add the chickpeas.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user APRIL_V_2.