Middle-Eastern bulgur bowl with chickpeas & broccoli

Middle-Eastern bulgur bowl with chickpeas & broccoli: 696 kcal and 28 g protein per serving, ready in 25 minutes. Nutrition calculated from the ingredients.

Ingredients

• 10 g Olive oil
• 70 g Bulgur (raw)
• 150 g Chickpeas (canned) (drained)
• 120 g Broccoli (in florets)
• 25 g Rocket
• 3 g Cumin
• 2 g Coriander seed
• 20 g Tahini
• 15 g Lemon (juice)

Instructions

1. Cook 70 g Bulgur per package instructions in double the amount of salted water, then drain.
2. Season 150 g Chickpeas and sear in 10 g olive oil over high heat for 4–6 minutes.
3. Add 120 g Broccoli, reduce to medium heat and cook 5–7 minutes until al dente.
4. Put Bulgur in a bowl and add Chickpeas and Broccoli on top.
5. Grind 3 g cumin and 2 g coriander seed and toast them; whisk 20 g tahini with 15 g lemon juice and 2 tbsp water and drizzle over.
6. Finish with 25 g fresh Rocket, season with salt, pepper and a squeeze of lemon.

Nutrition per serving

• 696 kcal
• 28 g protein
• 95 g carbs
• 27 g fat

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