Tunisia'a Favorite Winter Vegetable & Bulgur Stew

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add canned tomatoes and their juice; cook for 3-4 minutes until slightly thickened.

Stir in bulgur, vegetable broth, chickpeas, cumin, paprika, salt, and pepper.

Bring to a boil, then reduce heat to low; cover and simmer for 15-20 minutes until bulgur is tender.

Add spinach and cook for an additional 5 minutes until wilted.

Stir in lemon juice and chopped parsley before serving.

Taste and adjust seasoning as needed.

Serve warm, garnished with extra parsley if desired.

Equipment Needed

Dietary

Allergens