Citrus Bulgar Wheat with Chickpea Medley

1 small onion
1 spring onion (scallion)
2/3 can chickpeas (garbanzo)
2 tomatoes
1 tbsp lemon zest (I used frozen whole lemon - I buy unwaxed lemons and freeze them whole and grate them and store in the freezer)
6 large mint leaves torn up plus some smaller ones to decorate and serve
1 easy peeler orange (clementine)
1 tbsp raisins
1 tbsp salted cashews
1/4-1/3 cup bulgar wheat (or use couscous if preferred)

Pour boiling water over the bulgar wheat and leave covered for about 30 mins to absorb the water. Meanwhile slice the onion and spring onion and fry until brown. Quarter the tomatoes and add with the chickpeas and grated lemon and stir to mix and warm through. Then add the 6 large torn mint leaves and combine. Switch off heat and leave in pan while you finish preparing the bulgar wheat
Peel and divide into segments the clementines and then chopped in half and take out any seeds you spot. Put these in your serving bowl. Then add the raisins. Now add the bulgar wheat and mix with the raisins and clementine pieces, squishing the orange pieces to release the juice. Put to one side of bowl and add the chickpea medley to the other side. Sprinkle with cashews and small mint leaves to serve.

This post is featured on Tasty Traditions and Healthy Vegan Friday

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