- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Ready, Steady, Spaghetti
by Lucy Broadhurst

Serves 6


• 3/4 cup bulgur
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground cumin
• 1 teaspoon Chile powder
• 1/2 teaspoon ground cinnamon
• 2 (14-ounce) cans crushed tomatoes
• 3 cups vegetable stock
• 15½ ounces canned red kidney beans, rinsed and drained
• 15½ ounces canned chickpeas, rinsed and drained
• 11 ounces canned corn kernels, rinsed and drained
• 2 tablespoons tomato paste
• plain yogurt, to serve


1. Put the bulgur in a heatproof bowl and pour in 1 cup of hot water. Leave to stand until needed

2. Heat the oil in a large saucepan and add the onion. Cook for about 10 minutes over medium heat, stirring occasionally, or until soft and lightly golden. Add the garlic, cumin, chile, and cinnamon, and stir-fry for 1 minute.

3. Add the bulgur and all the remaining ingredients, except the yogurt, and stir to combine. Decrease the heat to low and simmer for 30 minutes. Serve with a dollop of yogurt.


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages