Best 3 Bulgur Veg Chickpea And Bean Greek Super Food Stew Recipes
Are you in search of a wholesome and delicious vegetarian meal that's bursting with flavors and packed with nutritious ingredients? Look no further than this "Bulgur Veg Chickpea and Bean Greek Super Food Stew"! This hearty and comforting stew combines the goodness of bulgur, vegetables, chickpeas, and beans, simmered in a flavorful broth infused with aromatic Greek herbs and spices. Each spoonful promises a symphony of textures, from the tender bulgur to the crunchy vegetables and the soft, protein-rich legumes. Not only is this stew a culinary delight, but it also offers a powerhouse of essential vitamins, minerals, and dietary fiber. Get ready to embark on a culinary journey that will nourish your body and soul as we guide you through the simple steps to create this wholesome and scrumptious Greek super food stew.
Check out the recipes below so you can choose the best recipe for yourself!
BULGUR, VEG CHICKPEA AND BEAN GREEK SUPER FOOD STEW
This is one of my favourite stew things ever! Add whatever veggie to it you wish. I like putting carrots, parsnips and fine beans in other than what is specified below. Garnish with some vegan Parmesan and away you go. I think it's really good for you with loads of protein etc. I think you can substitute the beans for whatever beans you like. I've used pinto, broad and canneli, and flagolet before. You can even put a bit of chili in it if you like to spice it up. This is taken form "A Vegan Taste of Greece by Linda (surname I can't spell or pronounce sorry) one of the best cookbooks about/for vegans in my eyes. I end up having to change the recipe a bit in order to accommodate what's in my fridge.
Provided by cakeinmyface
Categories Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to gas mark 4,.
- In a heavy based pan, heat half the oil and sauté the onion and leeks with garlic for 5 minutes. Add the spinach until it wilts (if using frozen then add frozen ones and let them melt a bit).
- Add the tinned 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. If using lemongrass, bruise lightly and put in mixture and cover with foil,.
- Bake for 40 minutes. Take out and stir. If not using lemongrass, mix the juice of the lemon into the pilaf at this stage. Serve with vegan Parmesan sprinkled over the top and black pepper.
Nutrition Facts : Calories 349.4, Fat 5.7, SaturatedFat 0.8, Sodium 781.5, Carbohydrate 63.8, Fiber 14, Sugar 7.9, Protein 15.5
GREEK BULGUR, CHICKPEA & BEAN CASSEROLE
Recipe from ivu.org. The author included a bunch of variations and substitutions; I'm putting in what I included. It's very satisfying and could easily go from vegetarian to vegan by using a cheese substitute.
Provided by lecole54
Categories Grains
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 287.1, Fat 4, SaturatedFat 0.6, Sodium 266.3, Carbohydrate 52.7, Fiber 13.8, Sugar 5.8, Protein 13.5
SPICE TRADE BEANS & BULGUR
A rich blend of spices adds flavor to tender, nutritious bulgur and garbanzo beans in this tangy stew that has just the right amount of heat. A hint of sweetness from golden raisins is the perfect accent. -Faith Cromwell, San Francisco, California
Provided by Taste of Home
Categories Side Dishes
Time 4h
Yield 10 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, heat 2 tablespoons oil over medium-high heat. Add onions and pepper; cook and stir until tender, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Transfer to a 5-qt. slow cooker., In same skillet, heat remaining oil over medium-high heat. Add bulgur; cook and stir until lightly browned, 2-3 minutes., Add bulgur, tomatoes, broth, brown sugar and soy sauce to slow cooker. Cook, covered, on low 3-4 hours or until bulgur is tender. Stir in beans and raisins; cook 30 minutes longer. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 245 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 752mg sodium, Carbohydrate 45g carbohydrate (15g sugars, Fiber 8g fiber), Protein 8g protein.
Tips:
- When choosing chickpeas and beans, opt for dried varieties and soak them overnight before cooking. This will help reduce cooking time and improve their texture.
- Feel free to adjust the vegetables in the stew based on your preferences and what's in season. For a heartier stew, add more root vegetables like carrots and parsnips.
- If you don't have vegetable broth on hand, you can use water instead. Just add a little extra salt to taste.
- Serve the stew with a side of whole-grain bread or rice for a complete meal.
Conclusion:
This Greek super food stew is a hearty and flavorful dish that is packed with healthy ingredients. It's a great way to warm up on a cold day and it's also a good source of protein, fiber, and vitamins. With its simple ingredients and easy preparation, this stew is sure to become a family favorite.
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