Garbanzo Bean and Bulgur Ragout
Recipe posted by Palouse Brand on September 07, 2016
This amazing “one dish meal” is basically straight from our farm and your garden. Now that’s what we call real inspirational pairing! Our garbanzo beans and hard red wheat berries, your veggies! Yes, there is prep time which, by the way, can happen several days in advance so don’t let the total prep time discourage you.
This ragout is our second bulgur recipe. We are loving bulgur and all of its uses. Bulgur is very simple to make, and we show you how to cook bulgur in last week’s post. We use our wheat berries when making bulgur and the result is fabulous to say the least. One of the best things about this bulgur recipe is you are getting great protein and veggies at the end of your day when your body is weary and needs a boost.
Nothing has really ever been better than fresh, and the fact this one dish meal is extremely healthy and hearty, the mix of completed flavors are simply great! We suggest prepping in advance so you can literally put this complete bulgur ragout meal at the end of a long day together in about 30 minutes.
Bulgar and Garbanzo Bean Ragout
- ¾ cup dried garbanzo beans
- 1 cup wheat bulgur
- 2 tbsp. extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 small carrots, diced
- 4 cups reduced sodium vegetable broth
- 1 small red bell pepper, cut into 1” chunks
- 1 small yellow bell pepper, cut into 1” chunks
- 8 ounces canned corn
- ¼ tsp. kosher salt
- ¼ tsp. fresh ground pepper
- 2-3 small zucchini sliced into ¼” thick rounds
- 1-2 small yellow squash sliced into ¼” rounds
- 2 tbsp. lemon juice
- ½ cup finely chopped fresh basil leaves
Soak Garbanzo Beans in cool water overnight.
- Rinse beans & discard water. Place 3 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 50 minutes, making sure they are always covered with water.
- Spread on a baking sheet and remove skins and refrigerate until ready to use.
- Using a large skillet, we especially like our 12” iron skillet, heat the extra-virgin olive oil over medium heat and add onion and garlic until slightly browned, approximately 6-7 minutes.
- Meanwhile bring 2 cups of water to a boil, add bulgur and boil for approximately 8 minutes. It will double in volume. Timing is everything so plan to have your bulgur ready to serve at the same time your veggies are ready to serve.
- Add carrots and cook until slightly softened, approximately 3-4 minutes. Stir in the broth, garbanzo beans, corn, bell peppers, salt and pepper and bring to a boil for approximately 2 minutes, then reduce heat.
- Add zucchini and yellow squash, simmering and stirring occasionally until zucchini and squash are tender but not mushy, approximately 8 minutes. Add lemon juice and ¼ cup basil.
- Evenly divide the bulgur and place veggies on top.
Share this recipe