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Main dishes

Skillet bulgur with chickpeas, spinach and tomatoes

Bulgur simmered in vegetable broth with chickpeas, onion, garlic and tomatoes, finished with fresh spinach. A one-pan meal that serves 4.

Middle Eastern cuisine · Vegetarian · Vegan · Quick recipes in 35 minutes · Translated from Slovak · · Light recipe · 387 kcal per serving

Skillet bulgur with chickpeas, spinach and tomatoesSave on Pinterest

Recipe at a glance

Prep time
10 min
Cook time
20 min
Total time
30 min
Servings
4 servings
Difficulty
Easy
Cuisine
Middle Eastern
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Bulgur with chickpeas and spinach is a quick, meatless, one-pan lunch: simmer the bulgur in broth with chickpeas, onion, garlic and tomatoes, then stir in fresh spinach just until wilted. Serve with yogurt or a slice of feta.

Ingredients

4 servings

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Instructions

Tip: tap a step to mark it as done.

  1. Make the base

    5 min

    Sauté the finely chopped onion in the olive oil until translucent. Add the garlic and cumin and stir briefly.

  2. Simmer

    15 min

    Add the bulgur and toast, stirring, for 1 minute. Add the drained chickpeas, tomatoes and hot broth, season with salt, and cover. Simmer for 12–15 minutes, until the bulgur has absorbed the liquid.

  3. Add the spinach

    2 min

    Stir in the spinach, cover, and let it wilt for about 2 minutes.

  4. Serve

    Drizzle with the lemon juice, fluff with a fork, and serve with yogurt or feta.

Tip: Briefly toast the bulgur in oil before adding the broth to keep the cooked grains separate rather than sticky.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
387 kcal
Protein
13 g
Carbohydrates
60 g
of which sugars
6.1 g
Fat
13 g
of which saturates
1.7 g
Fiber
12 g
Salt
1.9 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Bulgur s cícerom, špenátom a paradajkami na panvici

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