Chickpea And Eggplant Kibbeh Recipe

Name: Chickpea And Eggplant Kibbeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fine bulgur; 2 cups boiling water; 1-1/2 cup cooked or one 15-ounce can chickpeas, drained and rinsed; 1 teaspoon allspice; 1/2 teaspoon cinnamon; 1/4 teaspoon cumin; salt and pepper; 2 tablespoons olive oil; 1 cup chopped onion; 1 medium eggplant, peeled and chopped; 1/3 cup pine nuts; 1 teaspoon lemon juice

Servings: persons

1/2 cup fine bulgur
2 cups boiling water
1-1/2 cup cooked or one 15-ounce can chickpeas, drained and rinsed
1 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon cumin
salt and pepper
2 tablespoons olive oil
1 cup chopped onion
1 medium eggplant, peeled and chopped
1/3 cup pine nuts
1 teaspoon lemon juice

1
Place the bulgur in a medium-size heatproof bowl. Add boiling water and let stand for 20 minutes. Drain well and squeeze to remove any excess water. Place the bulgur in a large bowl.
2
Coarsely chop the chickpeas and add the bulgur. Add the allspice, cinnamon, cumin, salt and pepper. Stir to combine and set aside.
3
Heat the olive oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the eggplant and continue to cook, stirring a few times until tender, 5 to 7 minutes. Stir in the pine nuts and lemon juice, and season to taste. Set aside.
4
Preheat oven to 350'. Press half of the bulgur mixture into the bottom of a lightly oiled 10-inch-square baking dish, smoothing the top. Add the eggplant mixture, then cover with the remaining bulgur mixture, pressing down to smooth.
5
Bake until hot and lightly browned, about 30 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve warm or at room temperature.

1335

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/2 cup fine bulgur, 2 cups boiling water, 1-1/2 cup cooked or one 15-ounce can chickpeas, drained and rinsed, 1 teaspoon allspice, and more.

Yes, Chickpea And Eggplant Kibbeh 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.

Chickpea And Eggplant Kibbeh

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