John Myers
Cooking: Bulgur with Steamed Vegetables
The perfect cooking: bulgur with steamed vegetables recipe with a picture and simple step-by-step instructions.
- 50 g Dried chickpeas
- 250 ml Vegetable broth
- 100 g Bulgur
- 2 small Carrots
- 1 small Zucchini
- 2 tbsp Olive oil
- 1 tbsp Chopped parsley
- 1 pinch Lemon pepper
- 1 pinch Crushed red pepper
- 1 pinch Ground cumin
- Salt
- Put the chickpeas in a bowl or something similar with 150ml water and let them soak for a few hours.
- Then put in a saucepan with the vegetable stock and the soaking water and cook for about 25-30 minutes.
- Then set the stove to the lowest setting and add the bulgur to the chickpeas and let them soak for about 8-10 minutes.
- Meanwhile, peel the carrots and cut into slices, peel the zucchini as well, quarter them lengthways and cut into slices.
- Heat the oil in a pan. Add the carrots and cook for about 4-5 minutes, then add the zucchini and cook for another 2-3 minutes. Then add 50ml water and simmer briefly until it has boiled away.
- Now add the contents of the pan to the bulgur. (Switch off the stove)
- Add parsley and spices and let steep for a few more minutes.
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