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RECIPES
| Calories | 114,8 Kcal |
| Fat | 2,2 g |
| of which saturated fat | 1,1 g |
| Carbohydrates | 18,0 g |
| of which sugar | 1,8 g |
| Proteins | 4,4 g |
| Salt | 0,8 g |
| Calories | 114,8 Kcal |
| Fat | 2,2 g |
| of which saturated fat | 1,1 g |
| Carbohydrates | 18,0 g |
| of which sugar | 1,8 g |
| Proteins | 4,4 g |
| Salt | 0,8 g |
Pre-heat oven to 220ºC. Heat above and below. Cut courgette in 2 cm pieces. Place courgette and tomato on an oven tray. Add thyme (reserve a little for later), a dash of olive oil and season with salt and pepper. Wash the chickpeas and distribute them on an oven tray (can be on the same one as the vegetables if there is space). Add sweet paprika, a dash of olive oil and season with salt and pepper. Heat a dash of oil in a pot and fry the white part of the scallion. After a couple of minutes, add bulgur, broth (shred the dice), salt, pepper and water; 1 cup of bulgur = 2 cups of water. Squeeze lemon over the cooked bulgur. Add half the roasted vegetables and half the feta cheese. Salt to taste and stir. Pre-heat oven to 220ºC. Heat above and below. Cut courgette in 2 cm pieces. Place courgette and tomato on an oven tray. Add thyme (reserve a little for later), a dash of olive oil and season with salt and pepper. Wash the chickpeas and distribute them on an oven tray (can be on the same one as the vegetables if there is space). Add sweet paprika, a dash of olive oil and season with salt and pepper. Heat a dash of oil in a pot and fry the white part of the scallion. After a couple of minutes, add bulgur, broth (shred the dice), salt, pepper and water; 1 cup of bulgur = 2 cups of water. Squeeze lemon over the cooked bulgur. Add half the roasted vegetables and half the feta cheese. Salt to taste and stir.Cooking step by step
The oven:
Mise en place:
Cut tomatoes in half.
Cut lemon in half.
Chop scallion, separate the white part from the green.
Separate thyme leaves from its branches. 
All in the oven:
Bake in the middle of the oven for about 20 min approx. Stir occasionally. 
The chickpeas:
Bake in the upper part of the oven, above the vegetables, 20 min approx. (until crispy).
Stir occasionally. It is normal that they explode!
Remueve de vez en cuando. A veces explotan!! 
The bulgur:
Let boil covered for 10-12 minutes over low heat until the bulgur is al dente. 
The finishing touch:
Divide bulgur between your plates, then sprinkle with the rest of the vegetables, roasted chickpeas, feta cheese, scallion (green part) and thyme. Cooking
step by stepThe oven:
Mise en place:
Cut tomatoes in half.
Cut lemon in half.
Chop scallion, separate the white part from the green.
Separate thyme leaves from its branches. All in the oven:
Bake in the middle of the oven for about 20 min approx. Stir occasionally. The chickpeas:
Bake in the upper part of the oven, above the vegetables, 20 min approx. (until crispy).
Stir occasionally. It is normal that they explode! The bulgur:
Let boil covered for 10-12 minutes over low heat until the bulgur is al dente. The finishing touch:
Divide bulgur between your plates, then sprinkle with the rest of the vegetables, roasted chickpeas, feta cheese, scallion (green part) and thyme.
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