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Vegetable and Bulgur Wheat Stew

After a big shop for fresh veg (and not quite enough fridge space for everything), craving something quick and easy, but healthy and tasty, I pulled this together and it made a great dinner! And the Wonderbag, as so often happens, helped a huge amount (use a crock pot or slow cooker).


1 tbsp olive oil

2 onions, chopped

1/2 head of garlic, chopped

2 carrots, chopped

2 zucchini, chopped

1 sweet potato, chopped

2 c roasted pumpkin (I pulled mine out of the freezer from the stash I set aside during pumpkin season)

2 tsp zathar

2 tsp sumac

salt and pepper to taste

400 g chickpeas

1 c bulgur wheat

1) Heat oil in a heavy bottomed pot and sauté the onions and garlic until fragrant. Add the other vegetables except the pumpkin, and the spices and stir. Allow some of the veg to char a little.

2) Add the pumpkin, the chickpeas, bulgur and enough water to cover everything to about 1 cm above the level of the veg.

3) Bring to a simmer and then place in a Wonderbag or crockpot, or keep over medium heat until the water has largely been absorbed and the veg is tender, about 45 minutes. Serve.

So it took slightly longer for the veg to cook than I thought, but this was so tasty, with surprisingly complex flavours given the very little seasoning that went into the dish. It worked both fresh and as a leftover and was very satisfying. I hope you enjoy it too!

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