Ingredients

2 roasted red bell peppers (from a TJ’s jar), chopped in medium pieces

1 cup bulgur

1/2 cup plus 2 tablespoons olive oil

1 can (14.5 ounces) chickpeas, drained, rinsed, and patted dry

2 cups baby spinach

salt and pepper to taste

Preparation

  1. In a large heavy-bottomed frying pan heat 1/2 cup oil over medium-high. Fry chickpeas until golden brown and lightly crispy, 4 to 7 minutes. Transfer to a paper-towel lined plate to drain and season immediately with salt.

  2. Meanwhile, place bulgur in a saucepan of 2 cups boiling water + little less than 1/2 tsp salt, return to boil, cover and simmer (reducing heat to the lowest setting) for 20 minutes. Turn off the flame and rest for 5 minutes.

  3. Transfer bulgur to a bowl; stir in red peppers, 1 tsp. of red pepper liquid, chickpeas, spinach, and 2 tablespoons olive oil. Season with salt and pepper.