Chickpeas – Bulgur – Casserole

Summary

Ingredients

• 500 g canned chickpeas
• 1 cup bulgur
• 400 g spinach, (frozen)
• 8 piece (s) tomato (s)
• 150 g oat cream cheese
• 200 g sheep cheese, (feta)
• 1 onion (s)
• 4 cloves garlic
• thyme
• oregano
• Cayenne pepper
• Herbal salt, freshly ground pepper
• 3 teaspoon soy sauce
• 1 cube vegetable stock

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Instructions

1. Briefly defrost the spinach in a saucepan over low heat.
2. Simmer the cup of bulgur with 2 cups of water and the vegetable stock cube (if possible from the health food store without glutamate!) For 10 - 15 minutes until all the liquid has been absorbed by the bulgur.
3. Drain the chickpeas.
4. Fill a large baking dish with the spinach, bulgur, chickpeas and goat cream cheese and mix everything well. Add a finely chopped onion, press the garlic cloves, season with herb salt, pepper, soy sauce and cayenne pepper. Mix really well again.
5. Cut the tomatoes into slices and add them to the vegetable mixture. Sprinkle the tomatoes with oregano and thyme. Crumble the sheep feta on top of the tomatoes.
6. Put in the oven for 30 minutes at 200 degrees (preheated).