Bulgur With Roasted Peppers, Chickpeas, And Spinach

1. 1

   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. 2

   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. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.