Chickpea Stew with Bulgur + Za’atar

TOTAL SHARES 173

Happy New Year Everyone!

We spent a quiet night at home, as is our tradition. We always cook up something fun and fabulous and indulge a bit. This year was no different – we had gourmet burgers with all kinds of fun toppings, Old Bay Parsnip Fries (from my eBook), an almost-Caesar Kale Salad (coming next week!), a cheese tray (including this), some chocolates and of course, some fun beverages.

With all the partying and holiday madness behind us, I felt it was high time for a comforting and healthy stew to kick off the New Year on the right note.

This Quick Chickpea Stew with Bulgur and Za’atar is the perfect transition. It is hearty and satisfying, full of Vegan protein from the chickpeas, has a hefty helping of Kale and just enough bulgur to make it nice and thick.

Plus, it is only 6 Points Plus for 2 Heaping Cups. That is a huge serving and makes an excellent meal when paired with a salad or some other type of vegetable!

So, how did you spend New Year’s Eve?

NOTES:

  • If you are not familiar with Patak’s Curry Paste, here are two other recipes where I use it and talk about it a bit.
  • Za’atar is a middle eastern spice blend that usually has thyme, sumac, sesame seeds, and salt.  If you can’t find it locally, you can order it here.  If you like hummus and/or middle eastern food, you NEED this in your pantry.  Your hummusbaba, and falafel will thank you 100 times over.

5.0 from 2 reviews
Chickpea Stew with Bulgur + Za'atar
 
6 Points Plus Per Serving -- Individual Serving is 2 Heaping Cups -- Serves 7
Serves: 7
Ingredients
  • 1 tablespoon olive oil
  • 3 cloves garlic, smashed and minced
  • 2 medium yellow onions, diced
  • 2 teaspoons + ½ teaspoon kosher salt
  • 2 tablespoons Patak's mild curry paste
  • 1 pound carrots, medium dice
  • 3 cups chickpeas (or 2 15-ounce cans rinsed and drained)
  • 1 28-ounce can crushed tomatoes
  • 1 cup bulgur wheat
  • 8 cups water or bean broth
  • 1 head dinosaur kale, stemmed and cut into bite-sized pieces
  • 1 tablespoon za'atar plus more for serving
Instructions
PREP:
  1. Smash and mince garlic. Dice onions and set aside with garlic.
  2. Clean, peel and dice carrots to a medium dice. Think nice little squares.
  3. Measure bulgur. Stem and chop kale.
COOK:
  1. Heat a large soup pot over medium heat. Add olive oil. Once hot, add in garlic, onion and 2 teaspoons of kosher salt. Cook 5 to 7 minutes until soft.
  2. Add curry paste and cook for 1 minute, stirring constantly.
  3. Now, toss in diced carrots, chickpeas, tomatoes and water. Bring to a boil.
  4. Once boiling add in bulgur and kale. Reduce heat to a simmer and cook uncovered for 30 minutes, stirring occasionally.
  5. Remove from heat, stir in za'atar, taste and adjust salt if necessary. I needed to add an additional ½ teaspoon salt.
  6. Serve hot and Enjoy!

 

 

TOTAL SHARES 173

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Comments

    • EverydayMaven says

      Hi Aggie – They are a bit different, especially because they Dukkah has nuts in it but if you like Dukkah, you will love Za’atar! Happy New Year to you friend!

    • EverydayMaven says

      The holidays are a killer Norma – I am finally feeling normal after eating good all week. Have a great weekend :)

  1. Eha says

    A wonderful easy recipe with that extra flavour! What especially appeals is that one probably has all the ingredients at home already and it can be a last minute meal choice! Discovered Za’atar less tha a decade ago: must admit I oft buy it from good spice merchants, but it is actually very easy to make oneself! And Happy New Year and all the best . . .

    • EverydayMaven says

      Hi Kristi – do you live near a Penzey’s? They have it. There are also quite a few recipes online to make it up yourself if you have trouble finding it!

    • EverydayMaven says

      Me too Heather – I always slather my hummus in it and have taken to making crackers out of pita or lavash with za’atar, cayenne, olive oil and garlic. sooooo good!

  2. says

    This is exactly what I’m craving right now, Alyssa! I adore za’atar and sprinkle it on eggs and yogurt almost daily. What a comforting stew you’ve made! It sounds like you had a wonderful New Year’s eve celebration. Happy 2013 to you!
    Hannah recently posted..Green Curry PasteMy Profile

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