Garlic mushroom bulgur with chickpeas
Garlic mushroom bulgur with chickpeas might be a good recipe to expand your main course recipe box. This recipe makes 1 servings with 710 calories, 26g of protein, and 35g of fat each. For $3.02 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 727 people have tried and liked this recipe. It is brought to you by Amuse Your Bouche. Head to the store and pick up canned chickpeas, bulgur wheat, cheddar cheese, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is spectacular. Try Bulgur with Steak and Chickpeas, Bulgur with Chickpeas, Cranberries, and Cucumber, and Turkish Bulgur Pilaf With Lamb & Chickpeas for similar recipes.
Servings: 1
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
Black pepper
85g bulgur wheat
10g butter
50g drained tinned chickpeas
30g cheddar cheese, grated
1tbsp fresh basil, chopped
3 cloves garlic, minced
125g mushrooms, sliced
1tbsp olive oil
20g fresh spinach
250ml vegetable stock
Equipment:
sauce pan
frying pan
Cooking instruction summary:
Melt the butter in a large saucepan along with the olive oil, and cook the mushrooms and garlic over a medium-low heat for 5 minutes, until soft.Add the bulgur wheat and vegetable stock, as well as the chickpeas and plenty of black pepper. Simmer very gently for around 10 minutes, or until the bulgur is al dente. Stir every couple of minutes to ensure the bulgur doesn't stick to the pan. If the liquid has nearly all been absorbed / evaporated before the bulgur is ready, just add a little more.When the bulgur is cooked and there is minimal excess liquid, add the chopped basil, cheese and spinach, and cook for a couple more minutes, stirring continually, until the cheese has melted and the spinach has wilted. Serve immediately.
Step by step:
1. Melt the butter in a large saucepan along with the olive oil, and cook the mushrooms and garlic over a medium-low heat for 5 minutes, until soft.
2. Add the bulgur wheat and vegetable stock, as well as the chickpeas and plenty of black pepper. Simmer very gently for around 10 minutes, or until the bulgur is al dente. Stir every couple of minutes to ensure the bulgur doesn't stick to the pan. If the liquid has nearly all been absorbed / evaporated before the bulgur is ready, just add a little more.When the bulgur is cooked and there is minimal excess liquid, add the chopped basil, cheese and spinach, and cook for a couple more minutes, stirring continually, until the cheese has melted and the spinach has wilted.
3. Serve immediately.
Nutrition Information:
covered percent of daily need
