Vegetarian Brazilian Kibe
Transport your taste buds to Brazil with this delightful twist on a traditional favorite—Vegetarian Brazilian Kibe. This plant-based take on the iconic Middle Eastern-meets-Brazilian dish swaps meat for protein-packed chickpeas and combines them with tender bulgur wheat, aromatic spices like cumin and allspice, and a medley of fresh herbs, including mint and parsley. Baked to golden perfection with a crispy top and soft interior, this kibe is as hearty as it is flavorful. Ready in under an hour, it’s ideal for a wholesome family dinner or as a show-stopping appetizer at your next gathering. Serve it warm or at room temperature with a zesty side like tahini sauce or a crisp salad for an irresistible vegetarian treat. Perfectly spiced and delightfully textured, this dish will quickly become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 2 cups boiling water
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 can chickpeas, canned, drained, and rinsed
- 1 teaspoon allspice
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh mint, chopped
- 0.25 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
Place the bulgur wheat in a large heatproof bowl. Pour the boiling water over the bulgur, cover, and let it soak for about 15 minutes, or until the water is absorbed and the bulgur is tender.
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to avoid burning.
In a food processor, combine the drained chickpeas, cooked onion and garlic, allspice, cumin, salt, black pepper, mint, parsley, and lemon juice. Process until smooth and well combined.
Combine the rehydrated bulgur with the chickpea mixture in a large bowl. Mix thoroughly with your hands or a spatula until blended well.
Lightly oil an ovenproof dish or baking tray. Transfer the bulgur and chickpea mixture into the dish, pressing it down evenly to form a flat surface.
Use a knife to score the top into diamond shapes or into rectangular pieces, allowing it to cook evenly and forming visually appealing portions.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Remove from the oven and let it cool in the pan for 5 minutes before slicing further along the scored lines.
Serve warm or at room temperature. This kibe pairs beautifully with a fresh salad or a side of tahini sauce.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3127 mg | 136% | |
| Total Carbohydrate | 281.6 g | 102% | |
| Dietary Fiber | 74.7 g | 267% | |
| Total Sugars | 31.2 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3203 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
