Cauliflower, Green Bean and Beetroot Stew with Bulgur Wheat Recipe

bulghur wheat with cauliflower stewThis hearty and colourful mix of vegetables and bulghur wheat makes a healthy supper or packed lunch.

Ingredients (serves 4)

1/2 medium cauliflower, cut into florets, and leaves/stem cut into small chunks
1 large beetroot (or 2 medium, or 3 small), chopped into small cubes
100g green beans, tips removed and cut into thirds
2 medium onions, finely chopped
2 cloves of garlic, chopped
2 tbsp fresh parsley, finely chopped
2 tsp cumin seeds
1/2 tsp ground coriander
1 tbsp sunflower oil
1 x 400g jar or can of chickpeas, including water
200g bulghur wheat
500ml water
1 tbsp tomato or other sweet chutney (optional)
Greek Yoghurt (optional)

Step 1

Heat the oil in a large pan and fry the cumin for around 30 secs until brown, then add the coriander, onion and garlic and cook at a high heat for a minute

Step 2

Add the cauliflower and beetroot, and cook for 5 minutes at medium heat with the lid on the pan. Then add the beans, parsley and chickpeas in their water, and cook on a low heat for around 8 minutes till the beans are soft, adding more liquid if it gets dry. Stir in the chutney if using.

Step 3

Heat the bulghur wheat in another frying pan for around 5 minutes, shaking regularly, until brown. Add the water and cover for 15 minutes. Serve the bulghur wheat with the vegetable mix on top, with an optional dollop of greek yoghurt.

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