Bulgur with Roasted Red Pepper, Chickpeas and Spinach

Recipe from Martha Stewart.

Ingredients

• 1-2 cups bulgur
• 2-3 red bell peppers, halved and seeded
• 1/2 cup (roughly)  extra-virgin olive oil
• 2 cans chickpeas, rinsed and patted dry OR about half a bag of dried, cooked chickpeas
• 2-4 cups baby spinach

Directions

1. Cook bulgur according to package directions.
2. While bulgur is cooking, roast peppers under the broiler until blackened, 8 to 16 minutes. Chop peppers into 3/4-inch pieces. Reserve any juices.
3. Heat 1/3 cup oil over medium-high. Fry chickpeas until golden brown and lightly crisp, about 3-7 minutes. Sprinkle coarse salt (more if not canned beans) and pepper.
4. Add peppers and reserved juices, spinach, and 2 tablespoons oil to pan and allow spinach to slightly wilt.  Mix in bulgur and toss.