Bulgur, Spinach and Chickpeas in Tomato Sauce
from Tiffany at eatathomecooks.com
Servings: 6
Calories: 370kcal
Ingredients
- 1 cup bulgur
- 1 onion diced
- 3 cloves garlic crushed
- 12 oz. baby spinach chopped
- 28 oz. can crushed tomatoes
- ¼ tsp. allspice
- salt & pepper to taste
- 2 15 oz. cans chickpeas drained and rinsed
- nutritional yeast for serving
Instructions
- Boil 2 cups of water in a saucepan.
- Add the bulgur, reduce heat, cover and simmer about 15 minutes or until the water is absorbed.
- Cook the onion and garlic in a skillet over medium heat.
- Add a bit of water if it begins to stick.
- Stir the spinach into the skillet, cover and let the spinach wilt, 2-3 minutes.
- It looks like a lot of spinach, but will cook down to a much smaller amount.
- When the spinach is wilted, drain off any liquid from the skillet.
- Stir the crushed tomatoes, allspice, salt and pepper into the skillet.
- Add the chickpeas.
- Reduce the heat and simmer for a few minutes until the sauce is hot and the bulgur is finished.
- Serve the bulgur in bowls topped with the sauce.
- Sprinkle each serving with nutritional yeast, if desired.
Nutrition
Serving: 6g | Calories: 370kcal | Carbohydrates: 69g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Sodium: 352mg | Potassium: 1131mg | Fiber: 18g | Sugar: 13g | Vitamin A: 5582IU | Vitamin C: 30mg | Calcium: 186mg | Iron: 8mg