Chickpea: Spinach Soyrizo
by Lishka DeVoss

YIELD 4 servings

INGREDIENTS

INDIVIDUALLY (ready to use):
1/2 cup coarse (#3) bulgur or medium (#2) bulgur
Salt to taste
2 tablespoons extra virgin olive oil
3 plump garlic cloves, minced
1 ounce Gruyère, or 1/2 ounce each Gruyère and Parmesan, grated (1/4 cup)

PREP:
one 15-ounce can chopped tomatoes with juice
1/8 tsp sugar
1/8 to 1/4 tsp ground allspice or cinnamon (to taste)
Freshly ground pepper

BOWL:
8-ounces baby spinach (steamed, squeezed of excess water and chopped)
1 tsp dried mint
1 cup cooked chickpeas (or 1 can, drained and rinsed) (optional)

PREPARATION

1. In medium saucepan, bring 1 cup water to a boil; then add bulgur and salt. Reduce heat, cover and simmer — 12 minutes for medium (#2) bulgur or 15 to 20 minutes for coarse (#3) bulgur.

2. Remove from heat and uncover; then place a clean dish towel over the pan and replace the lid. Allow to sit undisturbed for 10 minutes; transfer to a large bowl.

3. In large, wide skillet, heat 1 tbsp olive oil over medium and add garlic; stir until fragrant — about 30 seconds. Add PREP and simmer until tomatoes have cooked down to a fragrant sauce — about 10 minutes. Taste, adjust salt and pepper.

4. Add BOWL, 1 tbsp olive oil and 1/4 cup tomato sauce to the bulgur and toss together.

5. Preheat oven to 350ºF.

6. Oil 1-quart gratin or baking dish; then spread bulgur mixture in an even layer and top with remaining tomato sauce. Sprinkle cheese on top and then drizzle on a bit more olive oil.

7. Bake 30 minutes, or until top is lightly browned. Allow to sit for 10 minutes before serving.




Updated 2023-10-05

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