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Smoky Red Pepper & Chickpea Bulgar Pilaf
This hearty spiced red pepper and chickpea bulgur pilaf is inspired by the flavours of the Middle East. It's made with sweet roast red peppers and onions that are gently spiced with smoked paprika and ground coriander. You'll toss them through nutty bulgur wheat and chickpeas then simmer in a vegetable stock till tender and fluffy. Finished with a squeeze of lemon and fresh parsley.
Ingredients
- 2 red peppers
- 1 onion
- 4 garlic cloves
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 vegetable stock cube
- 400g tin of cherry tomatoes
- 300g bulgar wheat
- 400g tin of chickpeas
- 100g baby leaf spinach
- 1 lemon
- A handful of flat leaf parsley
Prep: 15 mins | Cook: 30 mins
Method
1. Halve the red peppers, and scoop out the seeds and white pith. Slice the peppers into bite-sized pieces. Trim, peel and finely slice the onion. Peel and grate or finely slice the garlic cloves.
2. Pour 1 tbsp olive oil into a large pan and warm to a high heat for 2 mins. Slide the peppers into the hot pan. Sprinkle in a pinch of salt and pepper. Fry for 6–8 mins, stirring occasionally, till the peppers are softened and lightly charred.
3. Scoop the peppers out of the pan into a bowl and set aside. Add another 1 tbsp oil to the pan and reduce the heat to medium. Add the onion with a pinch of salt and fry, stirring often, for 5-6 mins till soft. If they start to colour, turn the heat down a little and add a splash of water. Add the garlic, ground coriander and smoked paprika and fry for 2 mins till fragrant.
4. While the onions fry, fill and boil the kettle. Add the vegetable stock powder to a heatproof jug and pour in 1 ltr boiling water. Stir to dissolve.
5. Pour the cherry tomatoes and vegetable stock into the pan. Bring to the boil. Stir in the bulgar wheat till will mixed. Remove the pan from the heat and cover with a lid. Set aside for 15 mins. Drain and rinse the chickpeas.
6. When the bulgar wheat has absorbed all the stock, and is fluffy, stir through the cooked peppers and drained chickpeas. Fold in the baby leaf spinach to wilt it slightly. Grate over the lemon zest and squeeze in the juice from half. Taste the bulgar pilaf and add a little more salt, pepper or lemon juice, if you think it needs them.
7. Roughly chop the parsley stalks and leaves and stir most of it through the pilaf. Heap into warm bowls and serve garnished with the remaining chopped parsley.
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