Bulgur is a common ingredient in Middle Eastern dishes. It has a light, nutty flavor and, along with the chickpeas, adds protein to this vegetarian dinner.
Prep: 35 minutes
Total: 35 minutes
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December 13, 2010
today's recipe: Bulgur with Roasted Red Peppers, Chickpeas, and Spinach
Posted by Natalie NeuschComments (3)
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From: Stacy Murphy | 12/13/10 at 4:22 pm
I have 2 questions.
1. How long can the leftovers keep?
2. I am the only one in my family that will eat chickpeas (or any kind of bean/legume). Is it ok to leave out the chickpeas or is there another veggie to substitute?
Thanks!
From: Carla Lalli Music | 12/13/10 at 6:45 pm
Hi Stacy,
The leftovers should keep between 3 and 5 days. You can definitely leave out the chickpeas but it would be good to add another source of protein to the dish. Maybe some firm tofu, or a hard-boiled egg.
Good luck, let us know how it turns out!
From: Sophie Kassam | 5/6/11 at 4:47 pm
I added some lemon juice to it to give it a zing and it turned out great. Next time, to save time, I'll probably omit frying the chickpeas. Very healthy and good side dish!