Greek Bulgur, Chickpea & Bean Casserole

READY IN: 1hr 15mins


  • 1leek, sliced(1 big leek)
  • 2onions, sliced
  • 3 12 ouncesmushrooms, sliced
  • 1largecarrot, diced
  • 3 12 ouncesspinach
  • 4garlic cloves
  • 15ounceschickpeas, drained
  • 15ouncespinto beans, drained
  • 15ounceschopped tomatoes
  • 1cupBulgar wheat
  • 12 teaspoonmint
  • 12 teaspoonbasil
  • 12 teaspoondill
  • 1teaspoonItalian herb seasoning
  • 1tablespoonred wine vinegar
  • 1tablespoontomato paste
  • 16ouncesvegetable stock
  • black pepper, to taste
  • 1lemon, juice of
  • 1tablespoonolive oil

  • Preheat oven to 350 degrees.
  • In a heavy-based pot, heat half the oil and sauté the onion and leeks with garlic for 5 minutes, then add the spinach until it wilts (if using frozen then add frozen cubes and let them melt a bit).
  • Add the canned stuff, the seasoning, the bulgur wheat, wine vinegar and stock; mix well.
  • Use remaining olive oil to lightly grease a casserole dish, pour mixture into this dish. Bake for 40 minutes, take out stir. Mix the juice of the lemon into the casserole at this stage.Serve with Parmesan sprinkled over the top and black pepper.
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