Salad of Chickpeas, Spinach, Bulgur, and Za'atar Spice

 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.

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Eggplant Casserole à la Turkish , Slow Cooker

eggplant (US, Canada, and Australia)

aubergine (UK and Ireland)

brinjal (Indian subcontinent, Singapore, Malaysia, and South Africa)

patlıcan (Turkish)

It is grown worldwide for its edible fruit,  but typically used as a vegetable. It is related to the tomato, chili pepper, and potato. 

I enjoyed the way my Turkish landlady made an eggplant casserole for me.-Mike

While it is cooking, serve a Turkish appetizer plate.*

Patlıcanlı Güveç (Turkish)

Serves 4-6

Heat the boiler

Sauces Sos:

1 cup (240 ml) (dairy-free) organic yogurt

chopped parsley and mint

1-2 minced organic garlic cloves

bir /beer/ 1. Combine all ingredients. Refrigerate until ready to serve.

Bulgur Bulgur:

2 tsp. (4 g) each: paprika and cumin

pinch or two each: cayenne pepper or red chili flakes and cinnamon

1 organic eggplant, sliced into thin rounds

1/4 cup (60 ml) olive oil

1 chopped organic onion

4 minced organic garlic cloves

1 Tbs. (15 g) organic tomato paste

1 cup (130 g) bulgur (not gluten free)

1 cup (240 ml) organic vegetable broth

4 organic tomatoes, thinly sliced

iki /ee-kee/ 2. Place the oven rack 6 inches (15 mm) from the broiler.

üç /üch/ 3. Mix the spices with 1 Tbs. (15 ml) oil.

dört /durt/ 4. Spay oil or line a baking sheet with foil. 

beş /besh/ 5. Place the sliced eggplants in single layer on the baking sheet.

altı /al-tuh/ 6. Brush each side with some oil and sprinkle with the spice mixture.

yedi /ye-dee/ 7. Boil 5 minutes, then flip for another 5 or more minutes, until soft and begins to brown.

sekiz /se-keez/ 8. Lightly coat the slow cooker with oil spray.

dokuz /doo-kuz/ 9. Microwave the onions, garlic, tomato paste, and 1 Tbs. (15 ml) oil in a bowl, about 5 minutes.

on /on/ 10. Stir in the broth and bulgur in the slow cooker.

on bir 11. Alternate the slices of eggplant and tomato into 3 rows on top of the bulgur mixture.

on iki 12. Cover and cook 3-4 hours on LOW or 2-3 hours on HIGH.

on üç 13. Serve with the sauce on the side. 

Afiyet olsun!

/a-feh-yet ol-sun/

Bon Appétite

*Turkish appetizer plate

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