|10 min||45 min||4|
|1 small||Yellow onion (finely chopped)|
|2 clove(s)||Garlic (minced)|
|2 potato||New potatoes|
|1 tsp||Olive oil|
|3/4 cup||Bulgur, dry|
|1 tsp||Oregano, dried|
|1/2 tsp, leaves||Basil, dried|
|1 1/2 cup||Vegetable stock/broth|
|1 cup||Tomatoes, canned, stewed|
|1 can (15oz)||Chickpeas, canned, drained (rinsed)|
|1 cup||Frozen green peas|
|1/2 tsp||Salt and pepper|
|2 tbsp||Parsley, Italian, fresh|
1. Prep your onion, garlic and potatoes and set aside.
2. Heat a nonstick skillet over medium heat. When warm, add the olive oil, onion, garlic, bulgur, oregano and basil and cook until the onion is softened, about 5 minutes.
3. Add the broth and tomatoes, breaking up the tomatoes with the back of a spoon, and bring to a boil. Reduce the heat to a simmer, cover and cook until the bulgur is just tender, about 10 minutes.
4. While the dish is simmering, preheat the oven to 400 degrees F.
5. Meanwhile, pierce the potatoes all over with a fork. Place the potatoes in a small bowl with the water and microwave on high for 5 minutes. Let cool.
6. Add the chickpeas, peas and half each of the salt and pepper to the bulgur mixture and stir to combine. Scrape into an 8-inch casserole dish, smoothing the top.
7. Thinly slice the potatoes and layer them, overlapping slightly on top of the bulgur mixture. Sprinkle with the remaining salt and pepper and the parsley.
8. Bake until the mixture is bubbly, about 20 minutes. Let cool slightly before serving. Freeze leftovers.
For gluten and grain-free options, use brown lentils instead of bulgur wheat.