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Dinner recipe · from the recipe book

Roasted Chickpea Farro-Style Bulgur Bowls

Nutty bulgur topped with crispy rosemary-roasted chickpeas, caramelized butternut and red onion, garlicky kale and a lemony tahini-parsley drizzle.

Roasted Chickpea Farro-Style Bulgur Bowls

Ingredients

  • 1½ cups200 gBulgur, dry
  • 2 cups480 gWaterdivided
  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • 3½ cups cubed500 gButternut squash, peeledcut into 3/4-inch cubes
  • 1 medium110 gRed onioncut into wedges
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 3 tbsp40 gOlive oildivided
  • 1¾ tsp2 gDried rosemary
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 4 cloves12 gGarlicminced, divided
  • ¼ cup60 gTahini
  • 1 lemon, juiced45 gLemon juicedivided
  • ⅓ cup chopped20 gFresh parsleychopped
  • 3 tbsp grated20 gGrated Parmesan
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. On the pan, toss the chickpeas, butternut and red onion with half the olive oil, the rosemary, the paprika, the black pepper and half the salt; spread in one layer.
  3. Roast for 25 to 30 minutes, stirring once halfway, until the chickpeas are crisp and the squash is browned and tender.
  4. Meanwhile, bring 420 g of the water to a boil in a saucepan, stir in the bulgur and a quarter of the salt, cover, and simmer on low for 12 minutes; take off the heat and let stand covered for 5 minutes, then fluff.
  5. For the tahini sauce, whisk the tahini, two-thirds of the lemon juice, one-third of the garlic, the remaining 60 g of water and a quarter of the salt until smooth and pourable.
  6. Heat the remaining olive oil in a skillet over medium heat, add the remaining garlic and cook 30 seconds, then add the kale and the remaining lemon juice and cook 3 to 4 minutes until wilted.
  7. Divide the bulgur among four bowls and top with the kale and the roasted chickpeas, squash and onion.
  8. Drizzle with the tahini sauce and finish with the parsley and the parmesan.

Contains: Milk, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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