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Bulgur and chickpea chili
ketherian has cooked this
"A very filling chickpea and vegetable mash." - ketherian
4-6
American
Dinner
prep: 15 min / cook: 35 min / total: 50 min
- 1 tablespoon canola oil
- 4 onions, chopped
- 2 cloves garlic, minced
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 tablespoon chili powder
- 1 tablespoon dired oregano
- 1 teaspoon ground cumin
- 2 cans chickpeas, drained and rinsed (540ml each)
- 1 cup vegetable broth
- 2 cans diced tomatoes (798 ml each)
- 3/4 cup bulgur
- 1 red bell pepper, chopped
- 1/4 teaspoon each salt and pepper
1. In a large pot, heat the oil over medium heat.
2. Cook the onion, garlic, celery, carrot, chili powder, oregano, and cumin for about 5 minutes, or until softened.
3. Add tomatoes and vegetable stock; bring to a boil.
4. Add chickpeas and bulgur; reduced heat and simmer for about 20 minutes or until bulgur is tender.
5. Add red pepper, salt, and pepper and cook for another 10 minutes or until thickened.
2. Cook the onion, garlic, celery, carrot, chili powder, oregano, and cumin for about 5 minutes, or until softened.
3. Add tomatoes and vegetable stock; bring to a boil.
4. Add chickpeas and bulgur; reduced heat and simmer for about 20 minutes or until bulgur is tender.
5. Add red pepper, salt, and pepper and cook for another 10 minutes or until thickened.
Beans
