Name: Bulgur, Chickpeas, and Spinach Soup
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 2 or 3
Ingredients: 1 cup uncooked but soaked chickpeas; 1 cup coarse whole wheat bulgur (rinsed); 200 g spinach leaves, washed; 1 onion and 4 garlic cloves, finely chopped; 1 handful fresh or frozen coriander, chopped; 1 tsp each of turmeric, allspice, and dried coriander; 3 tbsp olive oil for sautéing, plus a drizzle at the end of cooking; Water, plus 1 organic vegetable stock cube; 2 tbsp sumac and lemon juice, to taste; Salt and pepper, to taste

"This hearty Bulgur, Chickpeas, and Spinach Soup is a nourishing Middle Eastern-inspired dish packed with wholesome grains, protein-rich legumes, and fresh greens. Warm spices like turmeric, allspice, and sumac create a flavorful broth that's comforting in winter or refreshing at room temperature in summer."

Method

Place a pot over medium-high heat. Add the olive oil and sauté the onion first, then the garlic and fresh coriander, until softened. Add the water and all remaining ingredients except the final drizzle of oil, sumac, and lemon juice. Mix well and simmer on low heat for at least 1 hour, or until chickpeas and bulgur are tender. Five minutes before finishing, taste and adjust seasonings, then stir in the sumac, lemon juice, and drizzle of olive oil. Serve hot or at room temperature with optional radishes, spring onions, and/or flatbread. Bon appétit!

Bulgur, Chickpeas, and Spinach Soup

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