40m$12.47Turkish Chickpea Bulgur Pilaf
A hearty vegan bulgur pilaf with chickpeas, green peas, zucchini, roasted red peppers, and fresh parsley. This one-pot Mediterranean dinner is built to serve a family of four as a filling main course.
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extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
coarse bulgur wheat
1.5 Cup
Bob's Red Mill Whole Grain Red Bulgur
39%
yellow onion
3.9 Ounce
Kroger® Yellow Onion 3 lb Bag
8%
jarred roasted red peppers, drained and chopped
1 Cup
Mezzetta™ Mild Roasted Red Bell Peppers
69%
kosher salt
1.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
low-sodium vegetable broth
3 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
75%
zucchini, diced
2 Count
Zucchini
87%
fresh parsley, chopped
0.5 Cup
Parsley
50%
frozen green peas
1.5 Cup
Kroger® Frozen Sweet Green Peas
63%
canned chickpeas, rinsed and drained
2 Can
Kroger® Garbanzo Beans
99%
tomato paste
2 Tablespoon
Kroger® Tomato Paste
17%
garlic, minced
4 Count
Garlic
40%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- low-sodium vegetable broth-3 cups
- yellow onion-3.9 oz
- garlic-4 cloves
- zucchini-2 medium zucchini
- coarse bulgur wheat-1.5 cups
- frozen green peas-1.5 cups
- canned chickpeas-2 cans
- jarred roasted red peppers-1 cup
- fresh parsley-0.5 cups
- extra-virgin olive oil-2 tbsp
- tomato paste-2 tbsp
- kosher salt-1.25 tsp
Dice the onion and zucchini, mince the garlic, rinse and drain the chickpeas, drain and chop the roasted red peppers, and chop the parsley.
Use a stable cutting board and keep fingers tucked while chopping vegetables.
Heat the olive oil in a large pot over medium heat, then add the onion and cook for 4 to 5 minutes until softened.
Stir in the garlic, zucchini, tomato paste, and kosher salt; cook for 2 minutes, stirring until the tomato paste darkens slightly and coats the vegetables.
Add the bulgur and chickpeas, then stir for 1 minute to toast the bulgur lightly.
Pour in the vegetable broth and bring to a steady simmer. Cover, reduce heat to low, and cook for 12 minutes.
Keep the pot handle turned inward on the stove to help prevent bumps and spills.
Stir in the frozen green peas and roasted red peppers, cover again, and cook for 4 to 5 minutes until the peas are hot and the bulgur is tender but not mushy.
Steam will be hot when lifting the lid, so open it away from your face and hands.
Turn off the heat and let the pilaf rest, covered, for 5 minutes. Fluff with a spoon, fold in the parsley, and serve hot as a hearty main dish.
Steam will be hot after resting; lift the lid away from your face and hands.
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