A delightful casserole combining bulgur, vegetables, and feta cheese for a wholesome meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Lightly grease a 9x13 inch baking dish with a bit of olive oil.
Use a brush or paper towel to evenly spread the oil.
Place the bulgur in a mixing bowl and pour boiling water over it. Cover and let it sit for 15 minutes.
Covering the bowl helps the bulgur absorb the water evenly.
Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, and sauté until fragrant, about 5 minutes.
Stir occasionally to prevent the garlic from burning.
Add the diced bell pepper, salt, cumin, basil, black pepper, and cayenne to the skillet. Cook for another 5 minutes.
Adjust the seasoning to your taste preference.
In a blender, combine the drained chickpeas with 1 cup of water and blend until a coarse batter forms.
Stop blending once the mixture reaches a chunky consistency.
In a large mixing bowl, combine the soaked bulgur, sautéed vegetables, blended chickpeas, diced tomatoes, tomato paste, chopped parsley, and 1 cup of feta cheese. Mix well.
Ensure all ingredients are evenly distributed.
Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the remaining feta cheese on top.
Press down gently to compact the mixture slightly.
Cover the dish with foil and bake for 30 minutes. Then, uncover and bake for an additional 15 minutes at 350°F (175°C).
Baking uncovered at the end gives the top a nice golden color.
Serve the casserole hot, garnished with extra parsley if desired.
Pair with a side salad for a complete meal.
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