Mediterranean Chickpea and Vegetable Saute
with bulgur
This simple dish is exactly the sort of quick, simple meal that fits so well in late summer + back-to-school season. Feel free to customize this dish if you'd like. Mix up the vegetables to use what you have. Want something creamy? Add a spoonful of yogurt. Want more protein? Add a fried egg.
Smarts: Fresh herbs are a game changer in this dish, and since it's summer, we recommend using both chives and basil if you have them. (Feel free to skip one if you don't.)
Ingredients
- Asparagus - 1 bunch , chopped
- Zucchini - 1 lb , chopped (sub summer squash)
- Garlic - 2 cloves , chopped
- Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, olive - 1 Tbsp
- Paprika - 1 tsp
- Italian seasoning - 1 tsp
- Chives - 2 tsp , chopped
- Basil, fresh (opt) - 10 leaves , chiffonade
- Tomatoes, medium - 2 , diced
- Capers - 1 Tbsp , drained and rinsed
- Pine nuts - 1/4 cup
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Lemon juice - 2 tsp
- Bulgur, uncooked - 1 cup
Prep
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Cook bulgur - Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. (Can be done up to 5 days ahead)
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Asparagus / Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Season chickpeas - Drain chickpeas. Toss with olive oil and then with paprika and Italian seasoning. (Can be done 1 day ahead)
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Make
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Heat a large saute pan or skillet over medium heat. Add pine nuts and toast them in the dry pan until light golden brown. Set pine nuts aside.
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Return pan to medium heat and add cooking oil. Add zucchini and saute until golden brown on both sides, seasoning with some salt as it cooks, 4 to 6 minutes.
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Add chickpeas and asparagus to zucchini and saute everything together until asparagus is tender, 3 to 4 minutes more.
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Add tomatoes, capers, garlic, and butter and cook everything together until the butter is melted and coats other ingredients.
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Remove pan from heat and fold in chives, basil, and lemon juice. Taste and season with some salt, if needed.
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If bulgur was made ahead, reheat in the microwave.
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Serve chickpea saute over bulgur with pine nuts on top. Enjoy!
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