Bulgur with Lamb, Chickpeas, Spinach and Prunes

Name: Bulgur with Lamb, Chickpeas, Spinach and Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon olive oil; 1 pound ground lamb; 2 tablespoons minced dried onion (see Notes); 1 teaspoon ground cinnamon; 2 cups low-sodium chicken broth; 3/4 teaspoon salt; 1 teaspoon harissa or 1/4 teaspoon crushed red pepper flakes, plus more to taste; 1 1/4 cups coarse bulgur; 1 can (15 or 19 ounces) chickpeas, drained and rinsed; 10 large pitted prunes, quartered; 1 package (10 ounces) frozen chopped spinach; Freshly ground black pepper; 1/3 cup pine nuts, toasted; 1/3 cup chopped fresh cilantro

Servings: persons

1/2 tablespoon olive oil
1 pound ground lamb
2 tablespoons minced dried onion (see Notes)
1 teaspoon ground cinnamon
2 cups low-sodium chicken broth
3/4 teaspoon salt
1 teaspoon harissa or 1/4 teaspoon crushed red pepper flakes, plus more to taste
1 1/4 cups coarse bulgur
1 can (15 or 19 ounces) chickpeas, drained and rinsed
10 large pitted prunes, quartered
1 package (10 ounces) frozen chopped spinach
Freshly ground black pepper
1/3 cup pine nuts, toasted
1/3 cup chopped fresh cilantro

1
Heat the oil in a heavy 12-inch saute pan or high-sided skillet over high heat.
2
Add the lamb, onion, and cinnamon and cook, stirring occasionally, until the lamb loses its pink color, about 3 minutes.
3
Drain off the fat.
4
Gradually add the broth, 1 cup of water, and the salt.
5
Blend in the harissa.
6
Bring to a boil.
7
Stir in the bulgur, chickpeas, and prunes.
8
Set the block of spinach on top.
9
Cover and cook over high heat for 5 minutes.
10
Break up the spinach and stir it in.
11
Cover and continue cooking over medium heat for 5 minutes.
12
Stir in a bit more water if the mixture seems dry and the bulgur is not quite tender.
13
Adjust the seasonings, adding black pepper to taste and more harissa, if desired.
14
Turn off the heat and let sit for 5 minutes or until ready to serve.
15
Stir in the pine nuts and 1/4 cup cilantro.
16
Garnish individual portions with the remaining cilantro.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 tablespoon olive oil, 1 pound ground lamb, 2 tablespoons minced dried onion (see Notes), 1 teaspoon ground cinnamon, and more.

Yes, Bulgur with Lamb, Chickpeas, Spinach and Prunes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!