Oh, how I love to bake....not cook. But, I am beginning to enjoy it more! This recipe was the brain child of trying to figure out what to do with the bits and pieces we had in the fridge before I did the grocery shopping. It is such a simple recipe, and filling! Hubby likes to take the leftovers to work the next day for lunch and eat them cold; I prefer to reheat it in a skillet. Whatever your preference, you will enjoy how easy this meal is. Be sure to let me know how it goes!
Warm Chickpea, Spinach and Bulgar Salad
1 1/2 cup vegetable broth
1/2 cup Bulgar
1 Can Chickpeas, drained and rinsed
6 cups washed baby spinach (you can chop this up a bit if you would like, but I kept mine whole)
3 cloved garlic, minced
1 tsp Cumin
1-2 Tomatoes, diced (I used one, which works fine, but I love tomatoes and I think adding a second would be great!)
2 green onion, diced
pepper to taste
1 tbsp lemon juice
1: Put vegetable broth into small pot and bring to boil
2: Add Bulgar to pot, stir once, remove from heat and cover for 15 minutes.
3: Place large skillet on warm stove burner and fill with 1/4 cup water. When skillet is warm, add garlic and cumin. Cook for 5 minutes over medium high heat. Add chickpeas. Cook for 5 minutes. Add Spinach. Cook for 5 minutes. (**Note: keep an eye on your water amount, you may need to add a little bit more if your food starts sticking. You can use oil if you want, but it can make your chickpeas taste a little greasy)
4: When Bulgar is finished cooking; add Bulgar AND the broth that was not absorbed to the skillet. Mix together and remove from heat.
5: Add Green Onions, tomatoes, lemon juice and pepper before serving.