Bulgur with beetroot and cream cheese

Ingredients for 2 servings:

• ½ tsp coriander seeds
• ½ tsp salt
• 300 g beetroot
• 1 onion(s)
• ½ tbsp oil
• 1 can chickpeas (240 g drained weight)
• 300 ml vegetable stock
• 70 g bulgur
• 3 sprigs of dill
• 125 g cream cheese, grainy

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Finely crush the coriander and salt in a mortar. Clean and peel the beets (wearing disposable gloves is recommended, otherwise you’ll end up with red fingers). First cut the beets into 1 cm thick slices and then into equally thick sticks. Peel and finely dice the onion. Heat the oil in a medium-sized saucepan and fry the diced onion over medium heat until translucent. Stir in the beets, season with the coriander salt, and add 4 tablespoons of water. Cover and sauté over low heat for about 2 minutes. Rinse the chickpeas in a sieve and drain. Bring the vegetable stock to a boil in a small saucepan. Add the bulgur wheat and, covered, let it swell over very low heat according to the package instructions. Rinse the dill, shake dry, remove the stalks, finely chop, and mix with the cream cheese. Stir the chickpeas into the beets and heat for about 2 to 3 minutes. Loosen the bulgur slightly with a fork and serve with the beetroot and chickpea vegetables and the cream cheese.