Greek Bulgur, Chickpea & Bean Casserole

Name: Greek Bulgur, Chickpea & Bean Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6-8 serving(s)
Ingredients: 1 leek, sliced (1 big leek); 2 onions, sliced; 3 1/2 ounces mushrooms, sliced; 1 large carrot, diced; 3 1/2 ounces spinach; 4 garlic cloves; 15 ounces chickpeas, drained; 15 ounces pinto beans, drained; 15 ounces chopped tomatoes; 1 cup Bulgar wheat; 1/2 teaspoon mint; 1/2 teaspoon basil; 1/2 teaspoon dill; 1 teaspoon Italian herb seasoning; 1 tablespoon red wine vinegar; 1 tablespoon tomato paste; 16 ounces vegetable stock; black pepper, to taste; 1 lemon, juice of; 1 tablespoon olive oil

Submitted by lecole54

"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."

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Ready In:: 1hr 15mins
Ingredients:: 20
Serves:: 6-8

ingredients

1 leek, sliced (1 big leek)
2 onions, sliced
3 ¹⁄₂ ounces mushrooms, sliced
1 large carrot, diced
3 ¹⁄₂ ounces spinach
4 garlic cloves
15 ounces chickpeas, drained
15 ounces pinto beans, drained
15 ounces chopped tomatoes
1 cup Bulgar wheat
¹⁄₂ teaspoon mint
¹⁄₂ teaspoon basil
¹⁄₂ teaspoon dill
1 teaspoon Italian herb seasoning
1 tablespoon red wine vinegar
1 tablespoon tomato paste
16 ounces vegetable stock
black pepper, to taste
1 lemon, juice of
1 tablespoon olive oil

directions

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.

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RECIPE SUBMITTED BY

lecole54

Machias, Maine

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.

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