1 medium onion, chopped fine
salt and pepper
3 garlic gloves,minced
2 tablespoons Za'atar
1 cup medium-grind Bulgur
1(15 oz.) can chickpeas, drained and rinsed
3/4 cup chicken or vegetable broth
3/4 cup water
3 oz. (3 cups) baby spinach chopped
1 tablespoon lemon juice
Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.Add onion and 1/2 teaspoon of salt and cook until softened about 5 minutes. Stir in garlic and 1 tablespoon Za'atar and cook until fragrant, about 30 seconds.
Stir in bulgur, chickpeas, broth and water and bring to a simmer. Reduce heat to low, cover and simmer gently until bulgur is tender, 16-18 minutes.
Remove from heat, lay a clean dish towel underneath lid and let bulgur sit for 10 minutes. Add spinach,lemon juice, remaining 1 tablespoon Za'atar and remaining 1 tablespoon of olive oil and fluff gently with a fork to combine everything. Season with salt and pepper to taste.