Almond Bulgur with Black Beans, Tomatoes, and Kale

Name: Almond Bulgur with Black Beans, Tomatoes, and Kale
Ingredients: ⅛ teaspoon ground nutmeg or cloves; ⅛ teaspoon ground nutmeg or cloves; ⅛ teaspoon ground cinnamon; ¼ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon freshly ground black pepper; ½ teaspoon smoked paprika; 1 large yellow onion, finely chopped; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons almond butter; 2 medium-size tomatoes, diced, or 1 (14.5-ounce) can diced tomatoes, drained; 2 medium-size tomatoes, diced, or 1 (14.5-ounce) can diced tomatoes, drained; 1½ cups cooked black beans or 1 (15.5-ounce) can black beans, rinsed and drained; 1½ cups cooked black beans or 1 (15.5-ounce) can black beans, rinsed and drained; 4 scallions, chopped; 9 ounces kale, thick stems removed, chopped; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; ½ cup medium-grind bulgur; 1¼ cups hot vegetable broth; Salt; ¼ cup sliced or slivered toasted almonds; ¼ cup sliced or slivered toasted almonds

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This hearty dish made with bulgur and black beans has a wholesome stick-to-your-ribs quality. With fresh kale and tomatoes and creamy almond butter, it makes an appealing one-dish meal.

Ingredients

½ cup medium-grind bulgur
1¼ cups hot vegetable broth
1 tablespo

Stew
Vegan

Method

Place the bulgur in a bowl. Add the vegetable broth, cover, and set aside for 15 minutes.
Heat the oil or water in a large skillet over medium heat. Add the onion and the spices and cook, stirring, until the onion is softened, about 5 minutes. Add the kale, scallions, beans, tomatoes, and the soaked bulgur and any unabsorbed broth. Reduce the heat to low, cover