lunch recipe · #00499
Chickpea Eggplant Cumin Bulgur Wheat Bowl
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 27 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep12 min
Cook15 min
Inactive0 min
Total27 min
Ingredients
- 1 cupBulgur Wheat
- 2 cupsWater
- 8 ozCanned Chickpeas
- 8 ozEggplant
- 1 tbspOlive Oil
- 1 tspCumin
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Rinse the Bulgur Wheat. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 15 minutes until tender.
- Drain and rinse the Canned Chickpeas. Wash the Eggplant under running water, keep leafy greens separate from raw meat and poultry, and cut it into bite-size pieces.
- Heat the Olive Oil in a skillet. Cook the Eggplant until tender, then stir in the Canned Chickpeas, Cumin, remaining Table Salt, and Black Pepper until hot.
- Divide the Bulgur Wheat among bowls and top with the Canned Chickpeas and Eggplant mixture.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 9 g
- Carbohydrates
- 43 g
- Fat
- 5.6 g
- Fiber
- 9.8 g
- Sodium
- 588.3 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.