Bulgur with Roasted Red Peppers, Chickpeas, and Spinach - Martha Stewart Recipes

MARTHASTEWART.COM

Bulgur with Roasted Red Peppers, Chickpeas, and Spinach

    View Gallery
    1 of 1

      Bulgur Salad

      Sarah Carey shares a recipe for bulgur salad with roasted peppers, chickpeas, and spinach.

      Watch the Video

      Play Bulgur Salad

      Bulgur Salad

      Sarah Carey shares a recipe for bulgur salad with roasted peppers, chickpeas,...

    We Also Love

    1 of 5
    Bulgur is a common ingredient in Middle Eastern dishes. It has a light, nutty flavor and, along with the chickpeas, adds protein to this vegetarian dinner.
    Everyday Food, December 2009
    • Prep Time 35 minutes
    • Total Time 35 minutes
    • Yield Serves 4
    Add to Shopping List

    Ingredients

    • 1 cup bulgur
    • 2 red bell peppers
    • 1/2 cup plus 2 tablespoons extra-virgin olive oil
    • 1 can (14.5 ounces) chickpeas, rinsed and patted dry
    • 2 cups baby spinach

    Directions

    1. 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.

    2. 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.

    3. 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.

    4. Add chickpeas, peppers and reserved juices, spinach, and 2 tablespoons oil to bowl with bulgur and toss. Season with salt and ground pepper.

    Recipe Reviews

    Reviews (4)

    • lmcnolty
      9 May, 2011

      This was very good though I made significant changes to the recipe. I used quinoa because that's what I had on hand and it cooks in 15 minutes. I also used jarred roasted red peppers. I cut the oil I used to fry the chickpeas down to 1 tablespoon and it was plenty. If you make these changes this is a super healthy, tasty, 15 minute dinner.

    • Heymambo
      29 Apr, 2011

      This was tasty, but needed a little something. I added feta cheese and a little red wine vinegar and it was divine!

    • Sheryll
      13 Dec, 2010

      I make this or similar. But never thought to fry my chickpeas before. I will definitely try this one next time.

    • samira54
      13 Dec, 2010

      i love all that Martha puts out, however, this pic looks like chicken scratching in manure LOL

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!