Turkish Bulgur Pilaf with Roasted Vegetables

Ingredients

• 1/2 cup bulgur (fine)
• 1 medium zucchini
• 1 medium bell pepper
• 1/2 cup chickpeas (canned, drained and rinsed)
• 2 tbsp olive oil
• 1/4 cup onion
• 2 cloves garlic
• 1 tbsp tomato paste
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• 1 cup vegetable broth (or water)
• 1 tbsp lemon juice
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)
• 2 tbsp fresh parsley (chopped)(optional)

Instructions

1. 1

   Prep (15 minutes): Heat oven to 425°F (220°C). Chop zucchini and bell pepper into bite-size pieces; mince onion and garlic. Drain and rinse chickpeas.

2. 2

   Roast vegetables (about 15 minutes of cook time): Toss zucchini and bell pepper with 1 tbsp olive oil, a pinch of salt, and black pepper. Spread on a sheet pan and roast until browned in spots, about 15 minutes.

3. 3

   Cook bulgur (about 10 minutes of cook time): In a pot, heat remaining 1 tbsp olive oil over medium heat. Sauté onion for 3 minutes, then add garlic and tomato paste and cook 1 minute. Stir in cumin, coriander, and paprika. Add bulgur and stir to coat for 30 seconds. Pour in broth, bring to a simmer, cover, and cook until bulgur is tender and liquid is absorbed, about 10 minutes.

4. 4

   Combine and finish (remaining cook time): Fold roasted vegetables and chickpeas into the cooked bulgur. Stir in lemon juice and parsley (if using). Rest covered for 2 minutes, then fluff and serve.