Garlic mushroom bulgur with chickpeas

Ingredients

• 300 ml Vegetable stock
• 300 ml Water
• 300 g Bulgur, dry
• 100 g Chickpeas, canned, low sodium
• 100 g Mushrooms, (crimini & white) trimmed and quartered
• 100 g Fresh spinach, washed and chopped
• 1 pcs Onion, finely chopped
• 2 clove Garlic, chopped
• 3 sprig Parsley, fresh, minced
• 1 tbsp Extra virgin olive oil
• 1 pinch Sea salt flakes
• 1 pinch Pepper, black ground

Method

1. In a saucepan, add water and bulgur, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes. Set aside.
2. Heat the olive oil in a skillet, add the chopped onion, garlic, mushrooms, chopped spinach, and chickpeas.
3. Sauté until the veggies are done - this takes approximately 15 minutes.
4. Season with salt and pepper.
5. Mix together with the cooked bulgur then cook for another 1 to 2 minutes.
6. Add the vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes until all the liquid is absorbed.
7. Serve it with fresh parsley.