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1
Bring 2 cups water to a boil in a medium saucepan.
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2
Add the bulgur and salt to taste, reduce the heat, cover and simmer 15 to 20 minutes, until the water is absorbed.
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3
Remove from the heat, uncover and place a clean dish towel over the pan, then replace the lid.
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4
Allow to sit undisturbed for 10 minutes or longer.
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5
Alternatively, reconstitute the bulgur just by placing it in a bowl, mixing with salt to taste, and pouring on 1 1/2 cups boiling water or stock.
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6
Cover and let sit for 30 minutes, until the bulgur is tender and the liquid has been absorbed.
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7
Transfer to a strainer and press out excess water.
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8
Set aside.
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9
To make the dukkah, chop the nuts very fine.
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10
Mix with the toasted sesame seeds in a bowl.
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11
In a dry skillet lightly toast the coriander seeds just until fragrant and immediately transfer to a spice mill and allow to cool completely.
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12
In the same skillet toast the cumin seeds just until fragrant and transfer to the spice mill.
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13
Allow to cool.
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14
When the spices have cooled, grind and add to the nuts and sesame seeds.
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15
Add the nigella seeds, sumac and salt and mix together.
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16
In a large, heavy skillet heat 1 tablespoon of the olive oil over medium heat and add the red onion and a pinch of salt.
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17
Cook, stirring often, until the onion is very tender and lightly colored, about 8 minutes.
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18
Remove from the heat and set aside.
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19
Add the mushrooms to the skillet and turn up the heat to medium high.
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20
Cook, stirring or tossing in the pan, until the mushrooms begin to sweat, about 3 minutes.
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21
Season with salt and pepper and continue to cook, stirring, until just tender and moist, another couple of minutes.
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22
Add the remaining olive oil and the garlic, stir together for about 30 seconds, until fragrant, and stir in the wine.
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23
Cook, stirring and scraping the bottom of the pan with a wooden spoon, until the liquid in the pan has evaporated, and add the spinach and salt to taste.
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24
Cook, tossing the spinach in the pan with tongs, until the spinach has wilted, which shouldnt take much longer than a couple of minutes.
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25
Add the dill and stir everything together.
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26
Combine the bulgur and chickpeas and heat through, either on top of the stove or in the microwave.
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27
Spoon into wide bowls and top with the mushrooms and spinach.
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28
Arrange the red onions on top and if desired add a drizzle of olive oil.
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29
Sprinkle each serving with about 2 to 3 teaspoons dukkah and serve.
