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3.7K Views 3 years ago

Bulgar with Chickpeas, Spinach, and Za’atar
[Vegan]

AK By: America's Test Kitchen

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Bulger and Chickpeas

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Bulgar with Chickpeas, Spinach, and Za’atar [Vegan]

4-6

45

This dish comes together with little effort; all you have to do is throw it in an Instant Pot!

Ingredients You Need for Bulgar with Chickpeas, Spinach, and Za’atar [Vegan]

3 tablespoons extra-virgin olive oil, divided
1 onion, chopped fine
1/2 teaspoon table salt
3 garlic cloves, minced
2 tablespoons za’atar, divided
1 cup medium-grind bulgur, rinsed
1 (15‑ounce) can chickpeas, rinsed
1 1/2 cups water
5 ounces (5 cups) baby spinach, chopped
1 tablespoon lemon juice, plus lemon wedges for serving

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How to Prepare Bulgar with Chickpeas, Spinach, and Za’atar [Vegan]

Using highest sauté function, heat 2 tablespoons oil in Instant Pot until shimmering. Add onion and salt and cook until onion is softened, about 5 minutes. Stir in garlic and 1 tablespoon za’atar and cook until fragrant, about 30 seconds. Stir in bulgur, chickpeas, and water.
Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
Gently fluff bulgur with fork. Lay clean dish towel over pot, replace lid, and let sit for 5 minutes. Add spinach, lemon juice, remaining 1 tablespoon za’atar, and remaining 1 tablespoon oil and gently toss to combine. Season with salt and pepper to taste. Serve with lemon wedges.

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