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Bulgur with Roasted Peppers, Chickpeas, and

Breadcrumbs
Serves 4 | Prep time: 15 minutes | Total time: 45 minutes

1. Over a gas flame, or under a broiler, roast peppers until

blackened on all sides, 8 to 16 minutes. Transfer to a bowl
and cover with plastic wrap and let stand until cool. Peel
away charred skin and discard seeds and stems. Chop
into 3/4-inch pieces. Strain any juices through a fine mesh
sieve and reserve.
2. In a small saucepan heat 1/2 cup oil over medium-high.
Working in batches fry chickpeas until golden brown and
lightly crispy, 2 to 3 minutes per batch. Transfer to a
ingredients paper-towel lined plate to drain and season immediately
2 red bell peppers with salt.
1 cup bulgur 3. Meanwhile, soak bulgur in 2 cups boiling water until
1/2 cup plus 2 tablespoons olive oil tender, about 30 minutes. Drain in a fine mesh sieve to
1 can (14.5 ounces) chickpeas, remove as much of the liquid as possible. Transfer to a
drained, rinsed, and patted dry bowl; stir in red peppers, red pepper liquid, chickpeas,
spinach, and 2 tablespoons olive oil. Season with salt and
2 cups baby spinach
pepper.

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of Martha Stewart Living Television in association with WETA-TV Washington, DC.
Funding has been provided by Libman, GE, Imagine Natural Creations, Arrowhead Mills, and Spectrum Organics.
©2009 Martha Stewart Living Omnimedia Inc and Greater Washington Educational Telecommunications Association.

Originally Published December 30, 2009 | Last Modified December 30, 2009