YIELD: 4-6 servings | TIME: 50 minutes | ACTIVE TIME: 15 minutes
this little goat went to hong kong bulgur, tomato, and chickpea casserole

Hong Kong Bulgur, Tomato and Chickpea Casserole


  • canola or vegetable oil
  • 1 small yellow onion, diced
  • kosher salt
  • 1 small bunch flat-leaf kale, rinsed and finely chopped (about 4 cups chopped kale)
  • 2 cups cooked bulgur wheat
  • 1 28-ounce can diced tomatoes
  • 1/2 cup this little goat went to hong kong, divided
  • 1 14-ounce can chickpeas, drained and rinsed 
  • zest of 1 lemon
  • 1/2 cup shredded gruyere cheese
  • 1/2 cup shredded parmesan cheese


  1. Heat 1 Tbsp oil in a large stock pot over medium heat. Add in the onion and a pinch of kosher salt and sauté until translucent, about 5-6 minutes. Add in the tomatoes, ½ cup Hong Kong sauce and 1 tsp kosher salt, mixing to combine. Bring to a boil, then reduce the heat to a simmer. Let simmer for about 15-20 minutes, until the flavors have come together and the sauce has thickened.
  2. Meanwhile, preheat the oven to 375 degrees.
  3. Place bulgur in a large mixing bowl along with the remaining ¼ cup This Little Goat went to Hong Kong sauce, kale, chickpeas, lemon zest, gruyere cheese, Hong Kong tomato sauce and a pinch of kosher salt. Mix to combine and transfer mixture to a large baking dish or cast iron skillet. Cover with aluminum foil and bake until heated through, about 20-25 minutes.
  4. Remove foil and sprinkle with Parmesan cheese. Return to the oven and continue baking until the cheese is golden brown and bubbly, about 10 minutes more. Serve warm.

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