Ingredients
| 1 small | Yellow onion (finely chopped) |
| 2 clove(s) | Garlic (minced) |
| 2 potato | Potato |
| 1 tsp | Olive Oil, Extra Virgin |
| 3/4 cup | Bulgur, dry |
| 1 tsp | Oregano, dried |
| 1/2 tsp, leaves | Basil, dried |
| 1 1/2 cup | Vegetable stock/broth |
| 1 cup | Tomatoes, canned, stewed |
| 1/4 cup | Water |
| 1 can (15oz) | Chickpeas, canned, drained (rinsed) |
| 1 cup | Frozen green peas |
| 1/2 tsp | Salt and pepper |
| 2 tbsp | Parsley, Italian, fresh |
Instructions
- Prep your onion, garlic, and potatoes and set them aside.
- Heat a nonstick skillet over medium heat. When warm, add the olive oil, onion, garlic, bulgur, oregano, and basil and cook until the onion is softened about 5 minutes.
- Add the broth and tomatoes, breaking up the tomatoes with the back of a spoon, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the bulgur is just tender about 10 minutes.
- While the dish is simmering, preheat the oven to 400F (204C).
- Meanwhile, pierce the potatoes all over with a fork. Place the potatoes in a small bowl with the water and microwave on high for 5 minutes. Let cool.
- Add the chickpeas, peas and half each of the salt and pepper to the bulgur mixture and stir to combine. Scrape into an 8-inch casserole dish, smoothing the top.
- Thinly slice the potatoes and layer them, overlapping slightly on top of the bulgur mixture. Sprinkle with the remaining salt and pepper and the parsley.
- Bake until the mixture is bubbly, about 20 minutes. Let cool slightly before serving. Freeze leftovers.
