Garbanzo Bean and Bulgur Ragout

Chickpea and Bulgur Ragout

Author

Palouse Brand

Prep Time

60 minutes

Cook Time

2 hours

Servings

6

Category

Soup, Salad

Cuisine

American

Ingredients

• ¾ cup Palouse Brand Chickpeas
• 1 cup Wheat Bulgur
• 2 tbsp. extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 small carrots, diced
• 4 cups reduced sodium vegetable broth
• 1 small red bell pepper, cut into 1” chunks
• 1 small yellow bell pepper, cut into 1” chunks
• 8 oz. canned corn
• ¼ tsp. kosher salt
• ¼ tsp. fresh ground pepper
• 2-3 small zucchini sliced into ¼” thick rounds
• 1-2 small yellow squash sliced into ¼” rounds
• 2 tbsp. lemon juice
• ½ cup finely chopped fresh basil leaves

Directions

1. Soak chickpeas in cool water overnight.
2. Rinse beans and discard water. Place 3 cups of water in a large pot, bring to a boil and add the chickpeas. Reduce heat to a slow boil for 50 minutes,
3. Spread on a baking sheet and remove skins and refrigerate until ready to use.
4. Using a large skillet, heat the extra-virgin olive oil over medium heat and add onion and garlic until slightly browned, about 6-7 minutes.
5. Bring 2 cups of water to a boil, add bulgur and boil for 8 minutes. It will double in volume. Plan to have your bulgur ready to serve at the same time your veggies are ready to serve.
6. Add carrots and cook until slightly softened, about 3-4 minutes. Stir in broth, chickpeas, corn, bell peppers, salt and pepper and bring to a boil for 2 minutes, then reduce heat.
7. Add zucchini and yellow squash, simmering and stirring occasionally until zucchini and squash are tender but not mushy, about 8 minutes. Add lemon juice and ¼ cup basil.
8. Evenly divide the bulgur and place veggies on top.