Back to Bulgur with Roasted Red Peppers, Chickpeas, and Spinach All Reviews for Bulgur with Roasted Red Peppers, Chickpeas, and Spinach - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 35 mins total: 35 mins Servings: 4 med105087_1209_bag_bulgur_peas.jpg

Ingredients Ingredient Checklist 1 cup bulgur 2 red bell peppers 1/2 cup plus 2 tablespoons extra-virgin olive oil 1 can (14.5 ounces) chickpeas, rinsed and patted dry 2 cups baby spinach

Cook’s Notes Millet can easily be substituted for the gluten intolerant.

Gallery Read the full recipe after the video.

Recipe Summary prep: 35 mins total: 35 mins Servings: 4 med105087_1209_bag_bulgur_peas.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Recipe Summary

prep: 35 mins total: 35 mins

Servings: 4

prep: 35 mins

total: 35 mins

prep:

35 mins

total:

Servings: 4

4

med105087_1209_bag_bulgur_peas.jpg

med105087_1209_bag_bulgur_peas.jpg

Ingredients

Ingredients

  • 1 cup bulgur 2 red bell peppers 1/2 cup plus 2 tablespoons extra-virgin olive oil 1 can (14.5 ounces) chickpeas, rinsed and patted dry 2 cups baby spinach

Directions

Bring 2 cups water to a boil and add bulgur. Remove from heat and soak until tender, about 30 minutes. Drain in a fine-mesh sieve, pressing to remove as much liquid as possible; transfer bulgur to a large bowl.

While bulgur is soaking, roast peppers over a low gas flame or under the broiler, turning frequently with tongs, until blackened on all sides, 8 to 16 minutes. Place in a bowl; cover tightly with plastic wrap. Let cool. Peel off charred skins; discard seeds and stems. Chop peppers into 3/4-inch pieces. Strain any juices from cutting board and bowl through a fine-mesh sieve and reserve.

In a small saucepan, heat 1/2 cup oil over medium-high. In batches, fry chickpeas until golden brown and lightly crisp, about 3 minutes per batch. Drain on paper towels and season immediately with coarse salt.

Add chickpeas, peppers and reserved juices, spinach, and 2 tablespoons oil to bowl with bulgur and toss. Season with salt and ground pepper.

Cook’s Notes Millet can easily be substituted for the gluten intolerant.

Cook’s Notes

Millet can easily be substituted for the gluten intolerant.

Reviews (4)

 Add Rating & Review     25 Ratings   5 star values:        11    4 star values:        7    3 star values:        5    2 star values:        1    1 star values:        1

Reviews (4)

Add Rating & Review     25 Ratings   5 star values:        11    4 star values:        7    3 star values:        5    2 star values:        1    1 star values:        1

Add Rating & Review

25 Ratings 5 star values: 11 4 star values: 7 3 star values: 5 2 star values: 1 1 star values: 1

25 Ratings 5 star values: 11 4 star values: 7 3 star values: 5 2 star values: 1 1 star values: 1

25 Ratings 5 star values: 11 4 star values: 7 3 star values: 5 2 star values: 1 1 star values: 1

  • 5 star values: 11 4 star values: 7 3 star values: 5 2 star values: 1 1 star values: 1

    Martha Stewart Member     Rating: Unrated       05/09/2011   This was very good though I made significant changes to the recipe. I used quinoa because that's what I had on hand and it cooks in 15 minutes. I also used jarred roasted red peppers. I cut the oil I used to fry the chickpeas down to 1 tablespoon and it was plenty. If you make these changes this is a super healthy, tasty, 15 minute dinner.  

Martha Stewart Member     Rating: Unrated       04/29/2011   This was tasty, but needed a little something. I added feta cheese and a little red wine vinegar and it was divine!  

Martha Stewart Member     Rating: Unrated       12/13/2010   I make this or similar. But never thought to fry my chickpeas before. I will definitely try this one next time.  

Martha Stewart Member     Rating: Unrated       12/13/2010   i love all that Martha puts out, however, this pic looks like chicken scratching in manure LOL

    Martha Stewart Member

    Rating: Unrated 05/09/2011

This was very good though I made significant changes to the recipe. I used quinoa because that’s what I had on hand and it cooks in 15 minutes. I also used jarred roasted red peppers. I cut the oil I used to fry the chickpeas down to 1 tablespoon and it was plenty. If you make these changes this is a super healthy, tasty, 15 minute dinner.

Rating: Unrated

Rating: Unrated 04/29/2011

This was tasty, but needed a little something. I added feta cheese and a little red wine vinegar and it was divine!

Rating: Unrated 12/13/2010

I make this or similar. But never thought to fry my chickpeas before. I will definitely try this one next time.

i love all that Martha puts out, however, this pic looks like chicken scratching in manure LOL

All Reviews for Bulgur with Roasted Red Peppers, Chickpeas, and Spinach

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Bulgur with Roasted Red Peppers, Chickpeas, and Spinach

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest