Chickpeas – Bulgur – Casserole
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Briefly defrost the spinach in a saucepan over low heat.
- 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.
- Drain the chickpeas.
- 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.
- 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.
- Put in the oven for 30 minutes at 200 degrees (preheated).
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