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Bulgur with Roasted Peppers, Chickpeas, and Breadcrumbs
- 2 red bell peppers
- 1 cup bulgur
- 1/2 cup plus 2 tablespoons olive oil
- 1 can (14.5 ounces) chickpeas drained, rinsed, and patted dry
- 2 cups baby spinach
Directions:View on PBS Food
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