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Bean and vegetable bulgur

updated

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Ingredients for 2 servings:

  • 100 g bulgur
  • 200 ml water, hot
  • 100 g beans (quail beans)
  • 2 carrots
  • 1 zucchini
  • 1 onion(s)
  • 4 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp pepper
  • ½ lemon(s), the juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

vegan

Soak the chickpeas in plenty of water overnight and cook the next day. Cooking times may vary depending on how long they’ve been soaking for, so it’s best to check the package instructions. I always prepare the bulgur in a wide pan because it needs a lot of space. Finely chop the onion and sauté lightly in olive oil. Then chop the carrots and zucchini, add the carrots to the pan, and sauté. Wash the bulgur and add it to the pan. Spread the chickpeas and zucchini on top. Season with salt, pepper, and lemon juice. Add the hot water, cover, and let it swell over low heat. Stir once during cooking.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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