📝 About This Recipe
This rustic, heart-warming casserole is inspired by the vibrant flavors of the Levant, where nutty coarse bulgur and buttery chickpeas are staples of the communal table. Infused with aromatic cumin, smoked paprika, and bright lemon, the dish is baked until the grains are perfectly tender and the edges develop a delightful caramelized crunch. It is a wholesome, protein-packed vegetarian masterpiece that brings the warmth of a Mediterranean kitchen right to your home.
🥗 Ingredients
The Grain Base
- 1 1/2 cups Coarse Bulgur Wheat (rinsed and drained; do not use fine/instant bulgur)
- 15 ounce can Chickpeas (rinsed and drained)
- 2 1/2 cups Vegetable Broth (low-sodium, heated to a simmer)
Aromatics and Vegetables
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 1 large Red Onion (finely diced)
- 1 large Red Bell Pepper (diced into 1/2 inch pieces)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste (double concentrated if possible)
Spices and Seasoning
- 1 1/2 teaspoons Ground Cumin
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Turmeric (for a beautiful golden hue)
- 1/2 teaspoon Red Pepper Flakes (adjust to heat preference)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Finishing and Garnish
- 1/2 cup Feta Cheese (crumbled)
- 1/4 cup Fresh Parsley (chopped)
- 1 Lemon (cut into wedges for serving)
- 2 tablespoons Pine Nuts (toasted)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish or a deep ceramic casserole dish with a drizzle of olive oil.
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2
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion and bell pepper, sautéing for 5-7 minutes until the onions are translucent and the peppers have softened.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let the garlic burn.
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4
Add the tomato paste to the skillet. Use your spatula to 'fry' the paste for 2 minutes, stirring constantly until it turns a deep brick-red color and smells slightly sweet.
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5
Add the cumin, smoked paprika, turmeric, red pepper flakes, salt, and black pepper. Stir for 30 seconds to allow the heat to bloom the spices.
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6
Add the dry bulgur wheat to the skillet and stir well, ensuring every grain is coated in the spiced oil and tomato mixture. Toast the grains for 2 minutes.
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7
Transfer the toasted bulgur and vegetable mixture into your prepared baking dish. Add the drained chickpeas and stir to distribute them evenly.
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8
Pour the hot vegetable broth over the bulgur mixture. Stir gently once to ensure the liquid is evenly distributed, then level the surface with the back of a spoon.
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9
Cover the baking dish tightly with aluminum foil. This is crucial to trap the steam that will cook the bulgur.
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10
Place in the center of the oven and bake for 30 minutes.
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11
Remove the foil. Sprinkle the crumbled feta cheese over the top and return the dish to the oven, uncovered, for an additional 10-15 minutes. This allows the excess moisture to evaporate and the edges to get crispy.
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12
Remove from the oven and let the dish rest for 5 minutes. This 'resting' phase allows the grains to finish absorbing any residual steam.
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13
Fluff the grains gently with a fork. Garnish generously with fresh parsley and toasted pine nuts.
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14
Serve warm with lemon wedges on the side for squeezing over each portion.
💡 Chef's Tips
Always use 'Coarse' or 'Extra Coarse' bulgur for this bake; fine bulgur will turn into a mushy paste in the oven. Toasting the dry bulgur with the aromatics before adding liquid adds a deep, nutty complexity that defines the dish. If you want a vegan version, simply omit the feta or replace it with kalamata olives for that salty punch. Ensure your broth is hot when you pour it over the grains to jumpstart the cooking process and ensure even hydration. Leftovers keep beautifully for up to 3 days and can be refreshed with a splash of water before reheating.
🍽️ Serving Suggestions
Serve alongside a dollop of thick Greek yogurt or a creamy tahini dressing. Pairs perfectly with a crisp cucumber and tomato salad (Shirazi style) to balance the warm spices. Accompany with warm pita bread or sourdough for a complete, filling meal. For a protein boost, serve as a side to grilled lemon-herb chicken or lamb kebabs. A chilled glass of dry Rosé or a light Pinot Grigio complements the earthy tones of the chickpeas.