Garlic Mushroom Bulgur with Chickpeas

Servings 1


  • 10 g butter
  • 1 tbsp olive oil
  • 125 g mushrooms sliced
  • 3 cloves garlic minced
  • 85 g bulgur wheat
  • 250 ml vegetable stock
  • 50 g drained tinned chickpeas
  • black pepper
  • 1 tbsp fresh basil chopped
  • 30 g cheddar cheese grated
  • 20 g fresh spinach


  • Melt the butter in a large saucepan along with the olive oil, and cook the mushrooms and garlic over a medium low heat for 5 minutes, until soft.
  • Add the bulgur wheat and vegetable stock, as well as the chickpeas and plenty of black pepper. Simmer very gently for around 10 minutes, or until the bulgur is al dente. Stir every couple of minutes to ensure the bulgur doesn't stick to the pan. If the liquid has nearly all been absorbed / evaporated before the bulgur is ready, just add a little more.
  • When the bulgur is cooked and there is minimal excess liquid, add the chopped basil, cheese and spinach, and cook for a couple more minutes, stirring continually, until the cheese has melted and the spinach has wilted.
  • Serve immediately.