Ingredients
Directions
Heat a large stockpot over medium-high heat. Add the onions and cook until soft and translucent, about 3–5 minutes.
Stir in the tomato paste, chopped tomatoes and bell peppers, and continue to cook with the onions until fragrant, about 2 minutes.
Add the bulgur, cumin, turmeric, cinnamon, allspice, salt and pepper, if using, and stir to combine until the bulgur is completely coated in the tomato paste, about 2–3 minutes.
Add the vegetable broth and stir to combine once more. Bring to a boil then reduce the heat to simmer, cover and cook for 10 minutes.
Remove from the heat and stir in the parsley.
Divide between four plates and serve each with a lemon wedge. Sprinkle with red pepper flakes if desired.
Chef's Notes
Substitutions
For the onion, use white, yellow or red. Or use shallots.
For the bell pepper, use red, green, orange or yellow bell pepper.
Use any type of tomatoes you’d like for the tomato.
Instead of lemon, try lime or orange.
Gluten-free
Use organic quinoa or millet in place of bulgur wheat.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to one month.
Ingredients
Directions
Heat a large stockpot over medium-high heat. Add the onions and cook until soft and translucent, about 3–5 minutes.
Stir in the tomato paste, chopped tomatoes and bell peppers, and continue to cook with the onions until fragrant, about 2 minutes.
Add the bulgur, cumin, turmeric, cinnamon, allspice, salt and pepper, if using, and stir to combine until the bulgur is completely coated in the tomato paste, about 2–3 minutes.
Add the vegetable broth and stir to combine once more. Bring to a boil then reduce the heat to simmer, cover and cook for 10 minutes.
Remove from the heat and stir in the parsley.
Divide between four plates and serve each with a lemon wedge. Sprinkle with red pepper flakes if desired.
