Bulgur, Veg Chickpea and Bean Greek Super Food Stew

Ingredients

• 1 tablespoon balsamic vinegar (or red wine vinegar)
• 0.5 teaspoon basil 
• 0.5 teaspoon basil 
• 4 servings pepper black
• 175 g bulgur 
• 300 g broad beans drained canned (1 small tin )
• 1 can garbanzo beans drained
• 0.5 teaspoon optional: dill 
• 4  garlic clove minced
• 1  juice of lemon 
• 1  leek sliced
• 1  lemon grass fresh
• 0.5 teaspoon mint leaves 
• 100 g mushrooms sliced
• 100 g mushrooms sliced
• 1 tablespoon olive oil 
• 2  onion sliced
• 100 ml red wine 
• 1 teaspoon penzey's southwest seasoning italian
• 100 g pkt spinach fresh frozen ( or some cubes)
• 400 ml veggie broth 
• 1 tablespoon tomato paste 
• 500 g tomatoes chopped (1 tin)

Equipment

• frying pan
• oven
• casserole dish
• aluminum foil

Directions

1. Preheat oven to gas mark 4,.In a heavy based pan, heat half the oil and saut the onion and leeks with garlic for 5 minutes.
2. Add the spinach until it wilts (if using frozen then add frozen ones and let them melt a bit).
3. Add the tinned stuff the seasoning the bulgur wheat, wine vinegar and stock; mix well.Use remaining olive oil to lightly grease a casserole dish.
4. Pour mixture into this dish. If using lemongrass, bruise lightly and put in mixture and cover with foil,.
5. Bake for 40 minutes. Take out and stir. If not using lemongrass, mix the juice of the lemon into the pilaf at this stage.
6. Serve with vegan Parmesan sprinkled over the top and black pepper.