Greek Bulgur Chickpea Bean Casserole Recipes

BULGUR CHICKPEA SALAD

Steps:

• In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
• In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
• Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.

BULGUR, SPINACH AND TOMATO CASSEROLE

Steps:

• Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 15 to 20 minutes, until the water is absorbed. Remove from the heat, uncover and place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes or longer. Transfer to a large bowl.
• Pulse the tomatoes with their juice in a food processor. Heat 1 tablespoon of the olive oil over medium heat in a large, wide skillet or a shallow 3-quart saucepan and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and add the tomatoes, sugar, salt to taste, and allspice or cinnamon. Bring to a simmer, reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a fragrant sauce, about 20 minutes. Taste, adjust salt and add freshly ground pepper.
• Steam the spinach until it wilts, 1 to 2 minutes, rinse briefly with cold water and squeeze out excess water. Do this by the handful to get out all the water. Chop coarsely. Add to the bulgur. Add the mint and the chickpeas if using, 1 tablespoon of olive oil and 1/2 cup of the tomato sauce and toss together.
• Preheat the oven to 350 degrees. Oil a 2-quart gratin or baking dish. Spread the bulgur mixture in the dish in an even layer. Top with the remaining tomato sauce. Sprinkle on the cheese. Drizzle on the last tablespoon of olive oil. Bake 30 minutes, or until the top is lightly browned. Remove from the heat and allow to sit for 10 minutes before serving.

GREEK BULGUR, CHICKPEA & BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a heavy-based pot, heat half the oil and sauté the onion and leeks with garlic for 5 minutes, then add the spinach until it wilts (if using frozen then add frozen cubes and let them melt a bit).
• Add the canned stuff, the seasoning, the bulgur wheat, wine vinegar and stock; mix well.
• Use remaining olive oil to lightly grease a casserole dish, pour mixture into this dish. Bake for 40 minutes, take out stir. Mix the juice of the lemon into the casserole at this stage. Serve with Parmesan sprinkled over the top and black pepper.

BULGUR, VEG CHICKPEA AND BEAN GREEK SUPER FOOD STEW

Steps:

• Preheat oven to gas mark 4,.
• In a heavy based pan, heat half the oil and sauté the onion and leeks with garlic for 5 minutes. Add the spinach until it wilts (if using frozen then add frozen ones and let them melt a bit).
• Add the tinned stuff the seasoning the bulgur wheat, wine vinegar and stock; mix well.
• Use remaining olive oil to lightly grease a casserole dish. Pour mixture into this dish. If using lemongrass, bruise lightly and put in mixture and cover with foil,.
• Bake for 40 minutes. Take out and stir. If not using lemongrass, mix the juice of the lemon into the pilaf at this stage. Serve with vegan Parmesan sprinkled over the top and black pepper.

BULGUR-AND-CHICKPEA SALAD

Steps:

• In a large bowl, combine bulgur with boiling water. Cover and let stand 20 minutes; drain and return to bowl. Rinse and drain chickpeas, then add to bowl with lemon zest and juice, olive oil, dill, and feta; season with salt and pepper.