Broccoli Bulgur Bowl with Crispy Chickpeas

Name: Broccoli Bulgur Bowl with Crispy Chickpeas with dill yogurt sauce, shaved almonds & tomato-cucumber salad
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 pack Chickpeas; 200 g Broccoli; 150 g Bulgur; 1 sachet(s) Middle Eastern spice mix; 1 piece Tomato; 3 teaspoon Smoked paprika; 1 piece Cucumber; 50 g Organic full-fat yogurt; 1 piece Garlic; 5 g Fresh dill; 10 g Shaved almonds; 2 tablespoon Olive oil; 2 teaspoon Extra virgin olive oil; 1 teaspoon White wine vinegar; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with dill yogurt sauce, shaved almonds & tomato-cucumber salad

3.5(170)

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Calories

657 kcal

Protein

23g protein

Total

35 minutes

Difficulty

Easy

Calorie Smart

Veggie

Fibermaxxing

Allergens:

Tarwe
Melk (inclusief lactose)
Amandelnoten
Soja
May contain traces of allergens
Selderij
Pinda's
Noten
Sesamzaad

Roasting the chickpeas makes this dish extra special! They're also delicious, nutritious snacks, that let you experiment with spices.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

½ pack

Chickpeas

100 g

Broccoli

75 g

Bulgur

(Contains: Tarwe May be present: Soja)

½ sachet(s)

Middle Eastern spice mix

½ piece

Tomato

1.5 teaspoon

Smoked paprika

½ piece

Cucumber

25 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

½ piece

Garlic

2.5 g

Fresh dill

(May be present: Selderij)

5 g

Shaved almonds

(Contains: Amandelnoten May be present: Pinda's, Noten, Sesamzaad)

Not included in your delivery

1 tablespoon

Olive oil

1 teaspoon

Extra virgin olive oil

½ teaspoon

White wine vinegar

½ teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2750 kJ

Calories657 kcal

Fat26.8 g

Saturated Fat4.2 g

Carbohydrate70.1 g

Sugar8.4 g

Dietary Fiber22.3 g

Protein23 g

Salt0.9 g

Potassium307.9 mg

Calcium41.8 mg

Iron0.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Bowl

•Sieve

•Baking Sheet with Baking Paper

•Paper Towel

•Small Bowl

Cooking Steps

Preheat the oven to 220°C.
Boil plenty of water in a pot or saucepan and cook the bulgur for 10 - 12 minutes, then drain and return to the pot.
Add the Middle Eastern-style spices and drizzle with extra virgin olive oil as preferred, then mix well to combine. Set aside until serving, covered.
Meanwhile, cut the head of the broccoli into florets and dice the stem.

Transfer to one side of a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then roast in the oven for 5 minutes.
Drain and rinse the chickpeas, then pat dry with kitchen paper.
Transfer to a bowl and add the smoked paprika, then drizzle with olive oil. Season with salt and pepper, then toss well to coat.

Transfer the chickpeas to the other side of the same baking sheet, then roast for 15 - 20 minutes.
Meanwhile, dice the cucumber and tomato.
In a bowl, combine the white wine vinegar with the extra virgin olive oil. Season to taste with salt and pepper.
Add the cucumber and tomato, then toss well to combine.

Crush or mince the garlic. Finely chop the dill.
In a small bowl, combine the yogurt with the garlic, dill and honey. Season to taste with salt and pepper.
Serve the bulgur on deep plates. Top with the broccoli, the chickpeas and the tomato-cucumber salad.
Drizzle with the yogurt sauce and garnish with the shaved almonds.