CHICKPEAS WITH CHARD
Steps:
- Chop 1 bunch Swiss chard. Saute the stems with 1 each chopped onion and red jalapeno in olive oil over medium-high heat until softened, 3 minutes; season with salt. Add one 15-ounce can chickpeas (drained, liquid reserved); cook, stirring, 3 minutes. Add 2 minced garlic cloves; cook 30 seconds. Add the chard leaves along with the chickpea liquid and 1/2 teaspoon ground cumin; simmer until the chard wilts. Stir in the juice of 1/2 lemon.
BULGUR-AND-CHICKPEA SALAD
This quick-cooking, whole-grain side is good with broiled salmon, roast chicken and Balsamic Steak with Garlic Zucchini.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, combine bulgur with boiling water. Cover and let stand 20 minutes; drain and return to bowl. Rinse and drain chickpeas, then add to bowl with lemon zest and juice, olive oil, dill, and feta; season with salt and pepper.
Nutrition Facts : Calories 383 g, Fat 15 g, Fiber 12 g, Protein 12 g, SaturatedFat 4 g
BULGUR WITH SWISS CHARD, CHICKPEAS AND FETA
Bulgur comes in one of four grades: fine (bags are often labeled #1), medium (#2), coarse (#3) and very coarse (#4). The different grinds are used for specific types of dishes. Pilafs are made with medium, coarse or very coarse bulgur. Tabbouleh and kibbe are made with fine bulgur.This is a convenient grain to keep on hand in the pantry. It's easy to find in whole foods stores and in Middle Eastern markets. Don't confuse it with cracked wheat, which is another product made from raw wheat berries. Because bulgur is made from precooked wheat berries, it takes only about 20 minutes to reconstitute by soaking or by simmering. It has a wonderful nutty flavor and a light texture.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h20m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes or until the water is absorbed. Remove from the heat and uncover. Place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Toss the cooked bulgur with 1 tablespoon of olive oil and spread in the baking dish in an even layer.
- Add water to a steamer pot, and bring to a boil. Place the Swiss chard in the steamer (you can use a pasta pot with an insert for this), and steam until it wilts, about four to five minutes. Drain, rinse with cold water and squeeze out the excess water with your hands. Chop coarsely and transfer to a bowl.
- Heat another tablespoon of the olive oil in a small frying pan. Add the garlic. Cook, stirring, just until fragrant and translucent, 30 seconds to a minute, and scrape into the bowl with the chard. Add the remaining 2 tablespoons of olive oil, the chickpeas and dill. Season with salt and pepper, and toss together.
- Lay the chard mixture over the bulgur. Top with the feta, and gently push the feta cheese down into this mixture. Bake 30 minutes or until sizzling. Serve hot.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 10 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 468 milligrams, Sugar 5 grams
BULGUR PILAF WITH CHICKPEAS AND HERBS
This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water for reconstituting the bulgur. It couldn't be a simpler dish to make.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h35m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Drain the soaked chickpeas, and place in a pot with 1 quart water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste and continue to simmer for 30 minutes to an hour, until the chickpeas are tender.
- Place the bulgur in a 2-quart bowl. Place a strainer over the bowl, and drain the chickpeas so that the hot broth covers the bulgur. Set the chickpeas aside. Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes. Strain and press out excess liquid.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet, and add the scallions. Cook, stirring, until tender, two or three minutes. Stir in the garlic, and continue to cook until fragrant, 30 seconds to a minute. Stir in the bulgur and chickpeas. Add the herbs and the remaining tablespoon of olive oil, and toss together. Remove from the heat, add lemon juice and pepper, taste and adjust salt. Add more lemon juice if desired. Serve hot or room temperature.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 223 milligrams, Sugar 4 grams
GREEK-STYLE BULGUR SALAD WITH CHICKPEAS, FETA AND OLIVES
From "The PDQ Vegetarian Cookbook" by Donna Klein. The olives and feta are essential in this recipe as they give it the "kick". I made the recipe using feta but it can be made vegan by replacing the feta with 1/2 cup marinated artichoke hearts. The bulgar didn't completely cook for me at first and I had to place the whole pot over low heat - I think it was a little overcooked in the end. I used vegetable broth and the only bulgur I could find - I believe it was medium - which may have resulted in the cooking problem. I also used a 19 oz can of chickpeas, as that was what I had on hand.
Provided by emcmonnies
Categories Grains
Time 45m
Yield 4 main-dish servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan over medium heat, bring the broth, lemon juice, onion powder, and garlic powder barely to a simmer. Remove from heat and let cool five minutes.
- Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed all the liquid and feels dry, about 30 minutes, stirring occasionally.
- In a large bowl, whisk together the oil, vinegar, oregano, salt and pepper.
- Add the chickpeas, olives and cheese, tossing well to combine.
- Season with additional salt and pepper if necessary.
- Cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled or at room temperature.
FARRO OR BULGUR WITH BLACK-EYED PEAS, CHARD AND FETA
Black-eyed peas cooked with greens is a classic Greek preparation. I decided to add a chile pepper to the beans, just to spice things up a little. I like to serve the beans with bulgur, but you can also serve them with farro.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- Rinse the beans and pick over to check for stones. Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, about 5 minutes, and add half the garlic and the chiles. Cook, stirring, until fragrant, 30 seconds to a minute, and add the black-eyed peas, 2 quarts water and the bay leaf. Bring to a boil, reduce the heat to low, and skim off any foam that rises. Cover and simmer 30 minutes.
- Add salt to taste and the remaining garlic. A handful at a time, stir in the chard. As the greens wilt, stir in another handful, until all the greens have been added. Bring back to a simmer, cover and simmer over low heat for 15 to 20 minutes, or until the greens and beans are tender.
- Stir in the remaining tablespoon of olive oil and the dill or cilantro, cover and continue to simmer for another 5 minutes. Add salt and freshly ground pepper to taste.
- Spoon farro or bulgur into bowls or onto plates. Top with the beans. Top the beans with diced red pepper and crumbled feta, and serve.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 8 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 677 milligrams, Sugar 5 grams
BULGUR WITH ROASTED RED PEPPERS, CHICKPEAS, AND SPINACH
Bulgur has a light, nutty flavor that, along with the chickpeas, adds protein to this vegetarian dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
- Add chickpeas, peppers and reserved juices, spinach, and 2 tablespoons oil to bowl with bulgur and toss. Season with salt and ground pepper.
Nutrition Facts : Calories 409 g, Fat 18 g, Fiber 12 g, Protein 10 g
SWISS CHARD WITH CHICKPEAS AND FETA
Make and share this Swiss Chard With Chickpeas and Feta recipe from Food.com.
Provided by dicentra
Categories Chard
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°. Coat an 8-inch-square nonreactive baking dish with 1 tablespoon of the olive oil.
- Put the chard in a large pot, cover and cook over high heat, stirring occasionally, until wilted, about 4 minutes. Drain and rinse under cold water; squeeze dry and coarsely chop.
- In a medium bowl, toss the chard with the remaining 3 tablespoons of olive oil, scallions, dill, garlic and chickpeas. Season with salt and pepper.
- Spoon the mixture into the prepared baking dish. Sprinkle the feta on top and push the cheese into the greens. Bake for 15 to 20 minutes, until sizzling hot. Serve immediately.
Nutrition Facts : Calories 411.1, Fat 20.6, SaturatedFat 5.5, Cholesterol 20.1, Sodium 1382.7, Carbohydrate 45.8, Fiber 11.8, Sugar 5, Protein 16.4
BULGUR SALAD WITH CHICKPEAS AND FETA
Simple, satisfying meal. Serve with Pita bread for an easy weeknight meal or as a side to grilled chicken.
Provided by KelBel
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring 2 cups water to boil in medium saucepan.
- Remove from heat; add bulgur and salt and stir to blend.
- Cover and let stand until bulgur is just tender, about 20 minutes.
- Drain well, pressing to extract excess water.
- Transfer bulgur to large bowl; cool.
- Mix in remaining ingredients.
- Season with salt and pepper and serve.
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