Chickpea and bulgur casserole

Ingredients for 4 servings:

• 500 g chickpeas, from the can
• 1 cup(s) bulgur
• 400 g spinach (frozen)
• 8 tomatoes
• 150 g goat’s cheese
• 200 g sheep’s cheese (feta)
• 1 onion(s)
• 4 cloves garlic
• Thyme
• oregano
• Cayenne pepper
• Herb salt, freshly ground pepper
• 3 tsp soy sauce
• 1 cube of vegetable stock

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Thaw the spinach briefly in a saucepan over low heat. Simmer the cup of bulgur with 2 cups of water and the vegetable stock cube (preferably from an organic store without MSG!) for 10-15 minutes, until all the liquid has been absorbed by the bulgur. Drain the chickpeas. Fill a large casserole dish with the spinach, bulgur, chickpeas, and goat’s cheese and mix everything well. Add a finely chopped onion, crushed garlic cloves, and season with herb salt, pepper, soy sauce, and cayenne pepper. Mix thoroughly again. Slice the tomatoes and add them to the vegetable mixture. Sprinkle the tomatoes with oregano and thyme. Crumble the feta cheese over the tomatoes. Place in the oven (preheated to 200°C) for 30 minutes.