Chickpea, Bimi® broccoli and bulgur wheat pilaf
This recipe by Yasmin Khan takes inspiration from Palestine. It’s a perfect, fresh mid-week meal and takes under half an hour to prepare. The ideal choice for a culinary adventure.
Yasmin said: “Palestinian food is characterised by its abundant use of fresh herbs which are added to salads by the handful to create uplifting and enlivening dishes. Here, fresh mint, chives and parsley are paired with nutty bulgur and steamed Bimi® broccoli for a quick, wholesome and healthy meal.
Nutritional information per serving
- kcal 532 kcal
- Fat 30.1g
- Saturates 6.9g
- Carbs 51.5g
- Sugars 2.6g
- Fibre 9.1g
- Protein 16.1g
- Salt 1.9g
Cook the bulgur wheat in a large saucepan of salted boiling water for 15 minutes, or until it is soft. Drain, rinse with cold water and place in a large serving bowl to cool.
While the bulgur wheat is cooking, place the Bimi® broccoli in a pot of boiling water and cook for about 4 minutes until just cooked through but still with some bite. Drain, rinse in cold water and set aside.
Add the chickpeas to the bulgur wheat, then stir through the chopped herbs and garlic. Dress the pilaf with the extra virgin olive oil, lemon juice, 1 tsp sea salt and ½ tsp ground black pepper and stir well. Then add the Bimi® broccoli and gently fold through the pilaf.
Taste and adjust the seasoning to your preference with salt, pepper and lemon juice, and finish by scattering with the crumbled feta and a final drizzle of extra virgin olive oil.