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Spiced sautéed bulgur with chickpeas and vegetables. 

Rice40 minutes4 people400 calories
1/52/53/54/55/5 (2 votes)
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By Irene Arcas

Bulgur sautéed with chickpeas and spices

Today we bring you a slightly different but absolutely delicious dish, full of nutrients, textures and a lot of flavor: sautéed spiced bulgur with chickpeas and vegetables. 

It is a perfect dish for those who follow a vegan diet and celiacs. It is prepared very quickly, it is very simple and it is very complete nutritionally. For those who do not know this cereal, bulgur has the same nutritional properties as wheat.

If you want you can use it as main course or also, we recommend you do it as escort for a tofu, meat or fish dish.

We are going to use our thermomix to cook the bulgur and chop the vegetables. Then we will use a large frying pan to carry out the sautéing step.

Stir-fried spiced bulgur with chickpeas and vegetables

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Spiced sautéed bulgur with chickpeas and vegetables, a super healthy and delicious recipe, perfect as a main dish or accompaniment.

Stir-fried spiced bulgur with chickpeas and vegetables
  • Irene Arcas
  • Recipe type: Rice dishes
  • Calories: 400
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 200 g bulgur
  • 1000 g of water
  • 1/2 tablespoon of salt to cook the bulgur + a pinch for sautéing
  • 100 g of extra virgin olive oil
  • 2 slices of fresh ginger
  • 1 teaspoon curry powder
  • 5 cardamom seeds
  • 1/2 teaspoon cumin grains
  • 1 cayenne
  • a pinch of freshly ground pepper
  • 100 g cherry tomatoes
  • 75 g of red pepper
  • 75 g of green pepper
  • 75 g of celery
  • 1 Carrot
  • 8 asparagus in 4 pieces
  • 50 g onion
  • 100 g of cooked chickpeas (pedrosillanos variety recommended)

Preparation

  1. We place the basket on the lid of the glass and weigh the bulgur. We rinse with cold water.

    We put 1000 g of water with 1/2 teaspoon of salt in the glass, insert the basket and cook 25 min, varoma temperature, speed 1.

    We drain with the help of the basket itself and reserve.

  2. Without washing the glass, we put the onion, celery, peppers and carrot inside the glass. We crush 4 seconds, speed 5. 

  3. In a large frying pan, add the olive oil and the spices: ginger, curry, cardamom, cumin and cayenne. Sauté over medium heat for 2 minutes, stirring. We remove the ginger, cardamom and cayenne.

  4. We add the vegetables that we had in the glass, the chopped asparagus, the cherry tomatoes and the chickpeas to the pan and cook over medium heat for about 10 minutes (we can cover the pan so that they cook better), stirring from time to time so that they toast. good on all sides.

  5. Now add the draining bulgur and sauté everything together for at least 5 minutes over high heat. We add a pinch of salt and pepper and enjoy this great dish!


Discover other recipes of: Rice and Pasta, Celiac, Healthy food, Traditional, Vegans

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