Bulgur with spinach, fennel seed and orange zest
Course: MainCuisine: Middle East, Arabic
Servings
4
Preparation
20
minutesCooking time
30
minutesTotal time
50
minutesThis 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.
Ingredients
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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