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Chickpea Stew with Bulgur + Za'atar
Prep Time: 10 mins
Cook Time: 36 mins
Total Time: 46 mins

Chickpea Stew with Bulgur + Za'atar

Course: Soups
Cuisine: Middle Eastern
Keyword: Chickpea Stew
Servings: 7 servings
Calories: 299 kcal
Author: Alyssa Brantley
5 from 2 votes
  • 1 tablespoon olive oil
  • 3 cloves garlic smashed and minced
  • 2 medium yellow onions diced
  • 2 teaspoons + 1/2 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
To Prepare:
  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.
To 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 1/2 teaspoon salt.
  6. Serve hot and Enjoy!
Nutrition Facts
Chickpea Stew with Bulgur + Za'atar
Amount Per Serving (2 Heaping Cups)
Calories 299 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 1948mg85%
Potassium 889mg25%
Carbohydrates 56g19%
Fiber 13g54%
Sugar 15g17%
Protein 11g22%
Vitamin A 12380IU248%
Vitamin C 19.1mg23%
Calcium 129mg13%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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