This 20-minute meal, makes a perfect mid-week meal, but it's also perfect for meal prep!
Ingredients
- 250 g pumpkin
- 2 tbsp olive oil
- 2 spring onions, chopped
- 1 clove garlic, grated - 1 small piece of fresh ginger, grated
- Salt and pepper
- 1/3 tsp of each garlic granules, oregano, paprika and cumin1 teaspoon of tomato paste
- 150 g bulgur wheat
- 240 g chickpeas (from a can) drained and rinsed
- 1 bay leaf
- Parsley, chopped
- 50 g plant-based feta (I used Greek style from Greenvie)
- 10 g pumpkin seeds
Instructions
- Remove the skin from the pumpkin and grate it.
- In a wide pan, on a medium heat, add the olive.
- After a minute, add the spring onions, garlic and ginger with a pinch of salt.
- Saute for a couple of minutes before you add the shredded pumpkin.
- Saute for a few minutes, then add the spices and tomato paste and mix to combine.
- Cook the tomato paste for few minutes, then add the bulgur wheat and chickpeas.
- Mix all well, add 450ml water and a bay leaf.
- Lower the heat, cover and cook for 10 minutes.
- After the 10 minutes, the water must be fully evaporated.
- Add the parsley, sprinkle the feta and pumpkin seeds on top.
- Serving suggestion: Enjoy with some plant-based yogurt or salad.
*Enjoy hot or cold.