Chickpeas beans (also called: chick peas, (Bengal) grams, (Spanish) garbanzo/garbanzo bean, (Italia) ceci, or Egyptian peas) are high in protein. It is one of the earliest cultivated legumes. The remains found in the Middle East, were 9500 years old! Use them in salads, soups, stews; in hummus and flour called falafel; Mediterranean and Middle Eastern cuisines, and Indian curries.
Chickpea plant
Servers 4
3 Tbs. (45 ml) olive oil
1-2 organic chipped onions
3-4 organic minced garlic cloves
2 Tbs. (18 g) za'atar
1 cup (130 g) bulgur, rinsed (not gluten-free) (Substitute with other wheat will not work.)
1 (15-ounce) (430 g) organic chickpeas, rinsed
1/4 cup (60 ml) organic vegetable broth
3/4 cup (180 ml) water
chopped organic spinach
1 Tbs. (15 ml) organic lemon juice
pita bread
1. Sauté the onions what 2 Tbs. (20 m) of oil.
2. Stir in the garlic and 1 Tbs. (9 g) za'atar for about 30 seconds.
3. Stir in the bulgur, chickpeas, broth, and water.
4. Bring to a simmer.
5. Reduce heat to low, cover, and simmer until the bulgur is tender, 16-20 minutes.
6. Remove and let it sit for 10 minutes.
7. Add spinach, lemon juice, 1 Tbs. (15 ml) each oil and za'atar.
8. Fluff with a folk.
9. Serve with pita bread.
