Bulgur With Roasted Peppers Chickpeas And Spinach Recipes

BULGUR WITH ROASTED RED PEPPERS, CHICKPEAS, AND SPINACH

Steps:

• Bring 2 cups water to a boil and add bulgur. Remove from heat and soak until tender, about 30 minutes. Drain in a fine-mesh sieve, pressing to remove as much liquid as possible; transfer bulgur to a large bowl.
• While bulgur is soaking, roast peppers over a low gas flame or under the broiler, turning frequently with tongs, until blackened on all sides, 8 to 16 minutes. Place in a bowl; cover tightly with plastic wrap. Let cool. Peel off charred skins; discard seeds and stems. Chop peppers into 3/4-inch pieces. Strain any juices from cutting board and bowl through a fine-mesh sieve and reserve.
• In a small saucepan, heat 1/2 cup oil over medium-high. In batches, fry chickpeas until golden brown and lightly crisp, about 3 minutes per batch. Drain on paper towels and season immediately with coarse salt.
• Add chickpeas, peppers and reserved juices, spinach, and 2 tablespoons oil to bowl with bulgur and toss. Season with salt and ground pepper.

BULGUR WITH ROASTED PEPPERS, CHICKPEAS, AND SPINACH

Steps:

• 1. In a large heavy-bottomed frying pan heat 1/2 cup oil over medium-high. Fry chickpeas until golden brown and lightly crispy, 4 to 7 minutes. Transfer to a paper-towel lined plate to drain and season immediately with salt. 2. Meanwhile, place bulgur in a saucepan of 2 cups boiling water + little less than 1/2 tsp salt, return to boil, cover and simmer (reducing heat to the lowest setting) for 20 minutes. Turn off the flame and rest for 5 minutes. 3. Transfer bulgur to a bowl; stir in red peppers, 1 tsp. of red pepper liquid, chickpeas, spinach, and 2 tablespoons olive oil. Season with salt and pepper.