Follow these steps for perfect results
Leek
sliced
Onion
sliced
Mushrooms
sliced
Carrot
diced
Spinach
Garlic
Chickpeas
drained
Pinto Beans
drained
Chopped Tomatoes
Bulgur Wheat
Mint
Basil
Dill
Italian Herb Seasoning
Red Wine Vinegar
Tomato Paste
Vegetable Stock
Black Pepper
Lemon
juice of
Olive Oil
Preheat oven to 350 degrees Fahrenheit.
Heat half of the olive oil in a heavy-based pot.
Sauté sliced onion, leeks, and garlic for 5 minutes.
Add spinach and cook until wilted (or melt frozen spinach).
Incorporate canned chickpeas, pinto beans, and chopped tomatoes.
Add bulgur wheat, mint, basil, dill, Italian herb seasoning, red wine vinegar, and tomato paste.
Pour in vegetable stock and mix thoroughly.
Grease a casserole dish with the remaining olive oil.
Pour the mixture into the prepared casserole dish.
Bake for 40 minutes.
Remove from oven and stir the casserole.
Mix in lemon juice at this stage.
Serve hot, optionally with Parmesan cheese and black pepper.
Expert advice for the best results
Add a sprinkle of feta cheese for extra flavor.
Use fresh herbs for a brighter taste.
Adjust the amount of red pepper flakes to your preferred spice level.
Everything you need to know before you start
15 minutes
Can be assembled a day in advance and baked before serving.
Serve in the casserole dish or portion onto plates, garnished with fresh herbs and a sprinkle of Parmesan cheese.
Serve with a side of crusty bread.
Pair with a simple green salad.
Such as Sauvignon Blanc or Assyrtiko.
Discover the story behind this recipe
Reflects the Mediterranean diet and use of fresh, seasonal ingredients.
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