Chickpea & Bulgur Stuffed Grape Leaves

Chickpea & Bulgur Stuffed Grape Leaves is a lacto ovo vegetarian recipe with 45 servings. For 26 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 43 calories, 2g of protein, and 2g of fat. This recipe is liked by 302 foodies and cooks. It works well as a hor d'oeuvre. If you have garlic, chickpeas, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours. It is brought to you by Eating Well. With a spoonacular score of 95%, this dish is spectacular. Users who liked this recipe also liked Grape Leaves Stuffed with Bulgur, Apricots and Mint (Yalancie Dolmas), Stuffed Grape Leaves, and Stuffed Grape Leaves.

Servings: 45

Preparation duration: 90 minutes

Cooking duration: 30 minutes

 

Ingredients:

3/4 cup bulgur (see Notes)

1 19-ounce can chickpeas, rinsed (about 2 cups)

1/2 cup finely chopped fresh parsley

7 cloves garlic, peeled and halved

1 15- to 16-ounce jar grape leaves (see Notes), drained

1/2 cup lemon juice, divided

Lemon wedges for serving

Zest of 1 lemon

2 tablespoons extra-virgin olive oil

1 teaspoon freshly ground pepper

Plain yogurt for serving

3/4 teaspoon salt

4 scallions, trimmed and finely chopped

1 tablespoon sumac (optional; see Notes)

3 tablespoons tahini (see Notes)

Equipment:

sauce pan

food processor

colander

tongs

bowl

kitchen towels

frying pan

pot

slotted spoon

Cooking instruction summary:

Put a large saucepan of water on to boil. Remove grape leaves from the jar and unroll. Separate into two pilesone of whole leaves and one with any torn leaves or pieces of leaves. The whole leaves will be used for rolling. Set aside the others for Step 5.Cook the whole grape leaves in the boiling water for 5 minutes; transfer with tongs to a colander to drain.To prepare filling: Process lemon zest and 1/4 cup juice, garlic, tahini, oil, sumac (if using), pepper and salt in a food processor until smooth. Scrape into a large bowl. Pulse chickpeas in the food processor until coarsely chopped. Add to the lemon mixture along with bulgur, parsley and scallions; mix until well combined.To assemble grape leaves: Lay a clean kitchen towel on a work surface. Place 4 to 6 whole grape leaves at a time on the towel with the stem-side up and stem end pointing toward you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 2 teaspoons to 1 tablespoon of the filling into a 1 1/2- to 2-inch log and place it on the leaf, perpendicular to the stem end. Roll the end of the leaf over the filling, tuck in the sides and roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling. (You may have filling or grape leaves left over.)Place the torn or very small leftover grape leaves in a large saucepan, covering the bottom completely; this will prevent the stuffed leaves from sticking as they cook. (No leftover leaves? See Tip.) Place about half of the stuffed grape leaves in one tight layer in the pan and drizzle with 2 tablespoons lemon juice. Make a second layer of grape leaves on top of the first and drizzle with the remaining 2 tablespoons lemon juice.Place the largest heatproof plate you have that will fit in the pot on top of the grape leaves. Place a small-to-medium heatproof bowl on top of the plate and fill it three-quarters full with water (this will act as a weight to keep the grape leaves submerged). Add water to the pan until it reaches the rim of the plate.Timing: Bring to a boil, then reduce heat to a simmer. Cook until the bulgur is tender, adding water as necessary to keep the grape leaves submerged, about 30 minutes. (To check if the bulgur is done, carefully remove the bowl and plate, take out one stuffed grape leaf using a slotted spoon and cut it open.)Carefully remove the bowl and plate, then transfer the grape leaves from the water using a slotted spoon. Serve warm with lemon wedges and yogurt for dipping, if desired.

 

Step by step:


1. Put a large saucepan of water on to boil.

2. Remove grape leaves from the jar and unroll. Separate into two pilesone of whole leaves and one with any torn leaves or pieces of leaves. The whole leaves will be used for rolling. Set aside the others for Step 5.Cook the whole grape leaves in the boiling water for 5 minutes; transfer with tongs to a colander to drain.To prepare filling: Process lemon zest and 1/4 cup juice, garlic, tahini, oil, sumac (if using), pepper and salt in a food processor until smooth.

3. Scrape into a large bowl. Pulse chickpeas in the food processor until coarsely chopped.

4. Add to the lemon mixture along with bulgur, parsley and scallions; mix until well combined.To assemble grape leaves: Lay a clean kitchen towel on a work surface.

5. Place 4 to 6 whole grape leaves at a time on the towel with the stem-side up and stem end pointing toward you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 2 teaspoons to 1 tablespoon of the filling into a 1 1/2- to 2-inch log and place it on the leaf, perpendicular to the stem end.

6. Roll the end of the leaf over the filling, tuck in the sides and roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling. (You may have filling or grape leaves left over.)

7. Place the torn or very small leftover grape leaves in a large saucepan, covering the bottom completely; this will prevent the stuffed leaves from sticking as they cook. (No leftover leaves? See Tip.)

8. Place about half of the stuffed grape leaves in one tight layer in the pan and drizzle with 2 tablespoons lemon juice. Make a second layer of grape leaves on top of the first and drizzle with the remaining 2 tablespoons lemon juice.

9. Place the largest heatproof plate you have that will fit in the pot on top of the grape leaves.

10. Place a small-to-medium heatproof bowl on top of the plate and fill it three-quarters full with water (this will act as a weight to keep the grape leaves submerged).

11. Add water to the pan until it reaches the rim of the plate.Timing: Bring to a boil, then reduce heat to a simmer. Cook until the bulgur is tender, adding water as necessary to keep the grape leaves submerged, about 30 minutes. (To check if the bulgur is done, carefully remove the bowl and plate, take out one stuffed grape leaf using a slotted spoon and cut it open.)Carefully remove the bowl and plate, then transfer the grape leaves from the water using a slotted spoon.

12. Serve warm with lemon wedges and yogurt for dipping, if desired.


Nutrition Information:

Quickview
43k Calories
1g Protein
1g Total Fat
6g Carbs
32% Health Score
Limit These
Calories
43k
2%

Fat
1g
3%

  Saturated Fat
0.24g
2%

Carbohydrates
6g
2%

  Sugar
1g
1%

Cholesterol
0.13mg
0%

Sodium
42mg
2%

Get Enough Of These
Protein
1g
4%

Vitamin A
2672IU
53%

Vitamin K
24µg
23%

Manganese
0.43mg
22%

Fiber
2g
9%

Folate
24µg
6%

Vitamin C
4mg
5%

Copper
0.09mg
5%

Magnesium
18mg
5%

Calcium
44mg
4%

Phosphorus
38mg
4%

Iron
0.64mg
4%

Vitamin B6
0.07mg
3%

Vitamin B2
0.05mg
3%

Vitamin B1
0.04mg
2%

Vitamin B3
0.46mg
2%

Potassium
76mg
2%

Vitamin E
0.32mg
2%

Zinc
0.29mg
2%

Selenium
0.86µg
1%

covered percent of daily need
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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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