Bulgur with Roasted Red Peppers, Chickpeas, and Spinach

Prep Time:
35 mins
Total Time:
35 mins

Bulgur has a light, nutty flavor that, along with the chickpeas, adds protein to this vegetarian dinner.


  • 1 cup bulgur

  • 2 red bell peppers

  • ½ cup plus 2 tablespoons extra-virgin olive oil

  • 1 can (14.5 ounces) chickpeas, rinsed and patted dry

  • 2 cups baby spinach


  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.


Cook's Notes

Millet can easily be substituted for the gluten intolerant.

Related Articles