Turkish Bulgur Pilaf ~ Pisto, Spanish Vegetarian Stew ~ Baked Bean and Chickpea Falafel

🌿Turkish Bulgur Pilaf

Serve 4

300 gr bulgur course

1 large onion, finely chopped

1 green pepper, chopped

4 garlic cloves, chopped

3 tomatoes, grated

2 tbsp tomato paste

4 tbsp olive oil

1 tsp salt

1/2 pepper

750 ml water or chicken/vegetable stock

Method

1. Wash bulgur until the water is clear. Let it soak until used.

2. Sauté the onion until translucent on medium heat. Add garlic and cook for 1 minute. Bring in the pepper, leave until softened.

3. Season with salt and pepper, stir in the fresh tomatoes. After 3 minutes, mix in the tomato paste, whisk until well combined.

4. Add in the bulgur drained together with the stock or water. When is boiling, turn the heat to low, cover with a lid and let it cook until the liquid is absorbed, about 15-20 minutes.

5. Set aside and let it cool down.

🌿Baked Bean and Chickpea Falafel

Ingredients

Serve 4

1 can beans, any type would be just fine, even in tomato sauce or 250 gr cooked beans

1 can chickpea or 250 gr cooked chickpeas

1 large onion yellow or red, finely chopped

4 garlic cloves

3 tbsp dried or fresh parsley

1/2 cup bread crumbs

4 tbsp olive oil

2 eggs

1 tsp salt

1 tsp pepper

Optional add mince meat, around 250 gr.

Method

1. In a food processor add beans, chickpeas, eggs, garlic, olive oil and mix until smooth.

2. Transfer in a bowl, than bring in the rest of ingredients. Now would be the time to add the meat if using.

3. Mix everything together until well combined. Add more bread crumbs if needed, so the mixture could be shaped easily.

4. Get a bowl of water and soak your hands before shaping the mixture, it won’t stick to your hands as much.

5. Line a pan with parchment paper, arrange the meatballs so they don’t touch each other. Bake them for 20-30 min until golden brown.

6. Enjoy!
   

🌿Pisto, Spanish Vegetarian Stew

Ingredients ( adapt your recipe with your pantry availability)

Serve 4

1 onion, chopped

2 medium carrots, sliced

1 zucchini, diced

1 aubergine, diced

1 tomato, diced

3 garlic, chopped

1 tsp salt

1 tsp pepper

1 tsp sweet paprika

3 tbsp olive oil

Method

1. Sauté the onion until translucent, add in the garlic and carrots, cook for 3 minutes.

2. Bring in zucchini, aubergine, season with salt, pepper and paprika and simmer on low-medium heat until all veggies are tender.

3. Add in the tomato and cook for another 3 minutes.

4. Enjoy!

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