Summary

Ingredients

• 4 spring onion (s)
• 2 tin tomato (s), chunky
• 400 ml vegetable stock
• 1 chilli pepper (s), red
• 1 clove garlic
• 150 g bulur
• 1 can corn
• 1 can kidney beans
• 0.5 teaspoon ½ oregano, dried
• 1 pinch (s) cumin
• salt and pepper
• oil

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Instructions

1. Finely dice the white parts of the spring onions. Halve the red chilli lengthways, remove the core, and finely dice. Finely dice the garlic clove.
2. Heat oil in a pan over medium heat. Add the diced spring onion whites, chilli, and garlic. Cook for 2-3 minutes until softened. Add the canned tomatoes and vegetable stock, and bring to a boil.
3. Stir in the bulgur, remove from heat, cover, and let soak for 20 minutes.
4. While the bulgur soaks, cut the light green parts of the spring onions into rings. Drain the corn and kidney beans in a colander.
5. After 20 minutes, stir the drained corn and beans into the bulgur mixture. Heat over medium-low heat for 2-3 minutes until warmed through.
6. Season with salt, pepper, cumin, and oregano. Garnish with the sliced spring onion greens and serve.