Bulgur with spinach, fennel seed and orange zest

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainCuisine: Middle East, Arabic




Cooking time


Total time



This is an ‘oh mom, this is nice’ dish. It’s fresh, nourishing, sparkling. A dish that makes you happy. Well that’s no surprise, because that’s all the dishes on this website. It is summery and sunny.


  • 350 gram coarse bulgur

  • 750 gram fresh spinach

  • 400 gram chick peas from a can

  • 2 table spoon fennel seeds

  • 1 orange

  • 1 onion

  • 3 cloves garlic

  • 2 vegetable broth

  • olive oil

  • salt and pepper

Cooking time

  • Saute the onion in the olive oil. Add the chopped garlic after a few minutes. Fry the fennel seeds for a while. Add the spinach in a few batches and let it wilt for a while. Then put the bulgur in the pan, with the vegetable stock tablets and enough water that it is 1 cm above the bulgur. Let it boil and then lower the heat.
  • Check after 12 minutes if the bulgur is already cooked a bit. Maybe it’s already done. Maybe you should add a splash of water. Scrape the zest of the orange and stir it in. When it is almost cooked and the water has ‘run out’, turn off the heat and let the pan with the lid on rest for another 10 minutes.
  • Cut the orange into wedges and place on top of your bulgur dish when serving.

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