Simple Baked Bulgur & Chickpeas

• 調理時間: 10 minutes
• 総時間: 55 minutes

材料

1 cup bulgur wheat (dry)

1 1/2 cups cooked chickpeas (1 can, drained and rinsed)

1 14.5 ounce can fire-roasted, diced tomatoes

1 small zucchini, chopped

1 medium sweet potato, scrubbed or peeled and chopped (substitute 1/2 lb cubed butternut or other winter squash)

2 cloves garlic, finely minced (substitute 1/2 teaspoon garlic powder)

1 teaspoon ground cumin

1 1/2 teaspoons ras el hanout (substitute 1/2 teaspoon coriander, 1/2 teaspoon ground ginger, 1/4 teaspoon cinnamon, and 1/4 teaspoon cardamom)

1/2 teaspoon fine salt

pinch freshly ground black pepper

2 1/2 cups low sodium vegetable broth

1 batch everyday lemon tahini dressing

手順

Preheat your oven to 375F. Mix all ingredients together in a Dutch oven, a cast iron baking dish with a lid, or any other casserole dish with a lid. Cover and bake for 35 minutes. Remove the lid and bake for another 10 minutes.

While the bulgur bakes (or ahead of time) make the everyday lemon tahini dressing. To serve, drizzle the bulgur generously with the dressing and enjoy!

メモ

A bit of smoked paprika can be used to make plain canned tomatoes taste like fire roasted. We used butternut squash (thawed from frozen). We also added a lemon tahini dressing (drizzle on top, can be bought pre made, found one in the salad dressing section) and feta cheese on top. Heather says only took 10 minutes to put it together. Delicious!