Garlic mushroom bulgur with chickpeas

Garlic mushroom bulgur with chickpeas

I honestly can’t think of anything in the world that smells better than garlic mushrooms cooking in butter. Freshly baked bread comes pretty close… but no. Garlic mushrooms all the way. Add bulgur wheat, chickpeas, spinach and a touch of cheese for gooeyness, and you’re sorted.

Garlic mushroom bulgur with chickpeas

We’re having a little soirée this evening to celebrate our engagement (when did I get old enough to use the word soirée?) so we’ve spent a little time today clearing the house. It’s not my favourite way to spend a Saturday afternoon, but it can actually be pretty fun when you stick some music on. A glass of wine would probably add to the enjoyment too, but I have a feeling that being tipsy before your guests even arrive is not the classiest move.

Does anyone else find that tidying takes twice as long as it should because you continually find new things to waste time with? You find an old photo album and spend an hour looking through it. You find an old magazine and obviously then have to read the entire thing. I’d say that if I spend three hours tidying, only about thirty minutes of that time is actually productive (but I still tell everyone I spent three hours tidying).

Garlic mushroom bulgur with chickpeas

Now I have to think up something to have for dinner that creates the bare minimum of washing up, because I really don’t feel like doing any more cleaning today.

Also omg I’m freaking out, do you wear slippers or proper shoes to a party at your own house? I will be wearing a dress so slippers will look ridiculous, but surely so will heels? Ahhhh I can’t do parties.

Garlic mushroom bulgur with chickpeas
Prep time
Cook time
Total time
Recipe type: Light lunch
Yield: 1-2
  • 10g butter
  • 1tbsp olive oil
  • 125g mushrooms, sliced
  • 3 cloves garlic, minced
  • 85g bulgur wheat
  • 250ml vegetable stock
  • 50g drained tinned chickpeas
  • Black pepper
  • 1tbsp fresh basil, chopped
  • 30g cheddar cheese, grated
  • 20g fresh spinach
  1. 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.
  2. 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.
  3. 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.


    • says

      Hi Amy,
      I’ve not tried this with quinoa but I don’t see why it wouldn’t work – give it a try and let me know! :)

  1. Mashu says

    Thank you so much for this recipe. I veganized it by removing butter and cheese. I also removed the oil and added a bit of nutritional yeast, paprika and dry basil. I used plain water too. Came out YUMMI!!!

  2. Nicole K says


    Haven’t made this yet, but do you think this would freeze well? Am looking at making some frozen meals.


    • says

      Hi Nicole, I’m not sure to be honest – I don’t do much freezer cooking so I’m not sure how well the bulgur would freeze, and whether the broccoli might go a bit mushy? It’s always worth trying things once though! :)

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