HEAT 2 tablespoons of the oil in a large saucepan over a medium heat and cook the onion for 6 minutes, stirring occasionally. ADD the red pepper, zucchini and garlic and cook for 5 minutes, stirring regularly. ADD the stock, tomatoes, tomato paste, oregano, salt and pepper and bring to the boil. REDUCE the heat to medium-high and simmer uncovered for 20 minutes, stirring occasionally. WHILE the stew simmers, cook the bulgur. ADD the spinach and beans and simmer, uncovered, for another 10 minutes. STIR through the parsley and remaining olive oil and serve over bulgur.
Variations: Add kalamata olives. Serve on rice instead of bulgur.
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