Chickpea-Powered Mediterranean Bulgur

🥘 Ingredients

• bulgur wheat
  1 c
• butter
  1 tbsp
• chickpeas
  1 can
• cooking oil
  1 tbsp
• feta cheese
  ½ cup
• garlic
  2 cloves
• grape tomatoes
  1 c
• lemon
  1 piece
• olive oil
  2 tbsp
• scallions
  2 stalks
• smoked paprika
  1 tsp
• thyme
  1 bunch
• veggie stock concentrate
  1 unit
• water
  1 c
• zucchini
  2 pieces

🍳 Cookware

• baking sheet
• paper towel
• baking sheet
• medium pot

1. 

   1

   Wash and dry all produce. Trim and dice zucchini into ½-inch pieces. Halve grape tomatoes . Strip thyme leaves from stems. Peel and mince garlic . Trim and thinly slice scallions , separating whites from greens. Halve lemon .

   zucchini: 2 pieces, grape tomatoes: 1 c, thyme: 1 bunch, garlic: 2 cloves, scallions: 2 stalks, lemon: 1 piece
2. 

   2

   Toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a drizzle of olive oil . Season with salt and pepper. Roast on middle rack, tossing halfway through, until tender, ⏱️ 15 minutes to ⏱️ 20 minutes .

   olive oil: 2 tbsp
3. 

   3

   Meanwhile, drain and rinse chickpeas ; dry thoroughly with paper towel . On a second baking sheet , toss half the chickpeas with a large drizzle of cooking oil , smoked paprika , and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until crisp, ⏱️ 18 minutes to ⏱️ 20 minutes .

   chickpeas: 1 can, cooking oil: 1 tbsp, smoked paprika: 1 tsp
4. 

   4

   While chickpeas roast, heat butter , garlic, and scallion whites in a medium pot over medium-high heat; cook until butter melts and garlic is fragrant, ⏱️ 1 minute . Add bulgur wheat and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until bulgur is lightly toasted, ⏱️ 1 minute to ⏱️ 2 minutes .

   butter: 1 tbsp, bulgur wheat: 1 c
5. 

   5

   Add veggie stock concentrate and water to pot with bulgur. Bring to a boil, then cover and reduce heat to low. Cook until bulgur is tender, ⏱️ 12 minutes to ⏱️ 15 minutes .

   veggie stock concentrate: 1 unit, water: 1 c
6. 

   6

   Add half the veggies, half feta cheese , and a squeeze of lemon juice to pot with bulgur; stir to combine. Season with salt and pepper. Divide between plates or shallow bowls; top with chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve.

   feta cheese: ½ cup