Great with corn chips or corn bread.
Put chickpeas and kidney beans in separate bowls, and cover with plastic wrap; let soak overnight at room temperature.
Drain and rinse. Transfer chickpeas and kidney beans to separate medium saucepans. Cover with water by 1.5 inches. Bring to a boil. Reduce heat; simmer until tender about 50 minutes for kidney beans and 1 hour for chickpeas. Drain.
Heat oil in a 6-quart stockpot over medium-high heat until hot but not smoking. Add onion, carrots, celery and garlic. Cook, stirring occasionally, until onion is translucent, about 6 minutes. Add mushrooms, bell pepper, and chile. Cook until pepper and chile are just tender, about 8 minutes. Stir in tomato paste, spices, oregano, 2 teaspoons salt, the pepper Worcestershire, and wine. Add crushed tomatoes, 3.5 cups water, chickpeas, kidneybeans, and bulghur.
Bring to a simmer. Reduce heat; gently simmer until thick, about 30 minutes. Season with satl. Serve with cheese, cilantro, and sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 138 | ||
Calories from Fat: 17 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 320.2mg | 11 % | |
Potassium 675.9mg | 18 % | |
Total Carbohydrate 26.1g | 8 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 21.3g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 138
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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