Skip to main content
Main Menu Shop Cart
Loading...

Hong Kong Bulgur, Tomato and Chickpea Casserole

This Little Goat went to Hong Kong
  • This Little Goat went to Hong Kong

yields

4-6 servings

time

50 minutes

active time

15 minutes

ingredients

 

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

 

instructions

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.

Meanwhile, preheat the oven to 375 degrees.

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.

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.

view more products