Bulgur, Spinach, and Tomato Casserole


  • 1 cup coarse bulgur
  • Salt to taste
  • 2 28-ounce cans chopped tomatoes with juice
  • 4 tablespoons extra virgin olive oil
  • 6 plump garlic cloves, minced
  • 1/2 teaspoon sugar
  • ½ teaspoon ground allspice or cinnamon
  • Freshly ground pepper
  • 12-ounces fresh spinach
  • 2 tablespoons chopped fresh mint
  • 1 ½ cups cooked chickpeas
  • 2 ounces Gruyère or Parmesan, grated

Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 15 to 20 minutes, until the water is absorbed. Remove from the heat, uncover and place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes or longer. Transfer to a large bowl.

Pulse the tomatoes with their juice in a food processor. Heat 2 tablespoons of the olive oil over medium heat in a large, wide skillet or a shallow 3-quart saucepan and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and add the tomatoes, sugar, salt to taste, and allspice or cinnamon. Bring to a simmer, reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a fragrant sauce, about 20 minutes. Taste, adjust salt and add freshly ground pepper.

Steam the spinach until it wilts, 1 to 2 minutes, rinse briefly with cold water and squeeze out excess water. Do this by the handful to get out all the water. Chop coarsely. Add to the bulgur. Add the mint and the chickpeas, 1 tablespoon of olive oil and 1 cup of the tomato sauce and toss together.

Preheat the oven to 350 degrees. Oil a 2-quart gratin or baking dish. Spread the bulgur mixture in the dish in an even layer. Top with the remaining tomato sauce. Sprinkle on the cheese. Drizzle on the last tablespoon of olive oil. Bake 30 minutes, or until the top is lightly browned. Remove from the heat and allow to sit for 10 minutes before serving.

Serves 4. From NY Times

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