Bulgur, Spinach and Chickpeas in Tomato Sauce
from Tiffany at eatathomecooks.com
Servings: 3
Calories: 267kcal
Ingredients
- ½ cup bulgur
- 1 small onion diced
- 2 cloves garlic crushed
- 6 oz. baby spinach chopped
- 15 oz. can crushed tomatoes
- ⅛ tsp. allspice
- salt & pepper to taste
- 15 oz. can chickpeas drained and rinsed
- nutritional yeast for serving
Instructions
- Boil 1 cup 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 it 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: 3g | Calories: 267kcal | Carbohydrates: 51g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 758mg | Potassium: 944mg | Fiber: 14g | Sugar: 6g | Vitamin A: 5582IU | Vitamin C: 29mg | Calcium: 171mg | Iron: 6mg