Tomato Chickpea Tagine with Bulgur Wheat and Feta

Tomato Chickpea Tagine with Bulgur Wheat and Feta

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 26, 2018.
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You can make all of the components in advance. Before serving, reheat the bulgur and chickpea tagine in pots.

Ingredients

BULGUR

  • 120g bulgur wheat
  • ¼ tsp salt
  • ½ red onion, finely diced
  • 50g pomegranate dressing
  • 30g chopped dates
  • 2 Tbsp chopped coriander *

CHICKPEA TAGINE

  • 1 tsp oil or spray oil
  • ¼-½ red onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp grated ginger
  • ¾ tsp salt
  • 1½ Tbsp tagine spice mix
  • 1 red capsicum, diced 2cm
  • 2 carrots, cut in half and thinly sliced
  • 1 can chopped tomatoes
  • 1 can chickpeas, drained and rinsed
  • ½ cup water or vegetable stock
  • ¹/³ bag baby kale *

TAHINI YOGHURT

  • 150g yoghurt
  • 1 tsp tahini
  • 1 tsp honey

TO SERVE

  • 2 Tbsp feta cheese, crumbled *
  • 20g za’atar

Steps

  1. Bring a full kettle of water to the boil.
  2. Begin bulgur. Add bulgur and salt to a medium, heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well through a sieve.
  3. Place remaining bulgur ingredients into a large bowl and set aside for dates to soften.
  4. Prep & cook tagine. Heat oil in a large fry-pan on medium-high heat. Cook onion, garlic, ginger and salt for 2-3 minutes, until softening. Add tagine spice mix and cook for 30 seconds, until fragrant.
  5. Add capsicum, carrots, canned tomatoes, chickpeas and water/stock. Reduce heat to medium and cook for 8-10 minutes, until vegetables are tender and sauce has thickened slightly. Stir through kale and season.
  6. Make tahini yoghurt. In a small bowl, mix together yoghurt, tahini and honey.
  7. Finish bulgur. Add bulgur to bowl with dates. Toss well to combine. Season.
  8. Crumble feta.
  9. To serve, spoon bulgur mixture into bowls and top with chickpea tagine. Dollop over tahini yoghurt. Sprinkle over feta and za’atar

Nutritional Information

Energy 1723 kj
412 kcal
Protein 15.5g
Carbohydrate 52.4g
Fat 14.3g