BULGUR WITH ROASTED RED PEPPERS, CHICKPEAS, AND SPINACH
Bulgur has a light, nutty flavor that, along with the chickpeas, adds protein to this vegetarian dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 409 g, Fat 18 g, Fiber 12 g, Protein 10 g
BULGUR WITH ROASTED PEPPERS, CHICKPEAS, AND SPINACH
Number Of Ingredients 6
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.
SAUTEED SPINACH WITH ROASTED RED PEPPER
Roasted red peppers give spinach some much-needed sweetness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside.
- Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.
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