Greek Bulgur, Chickpea & Bean Casserole - cooking recipe

Ingredients

1 leek, sliced (1 big leek)
2 onions, sliced
3 1/2 ounces mushrooms, sliced
1 large carrot, diced
3 1/2 ounces spinach
4 garlic cloves
15 ounces chickpeas, drained
15 ounces pinto beans, drained
15 ounces chopped tomatoes
1 cup Bulgar wheat
1/2 teaspoon mint
1/2 teaspoon basil
1/2 teaspoon dill
1 teaspoon Italian herb seasoning
1 tablespoon red wine vinegar
1 tablespoon tomato paste
16 ounces vegetable stock
black pepper, to taste
1 lemon, juice of
1 tablespoon olive oil

Preparation

Preheat oven to 350 degrees.
In a heavy-based pot, heat half the oil and saute the onion and leeks with garlic for 5 minutes, then add the spinach until it wilts (if using frozen then add frozen cubes and let them melt a bit).
Add the canned stuff, the seasoning, the bulgur wheat, wine vinegar and stock; mix well.
Use remaining olive oil to lightly grease a casserole dish, pour mixture into this dish. Bake for 40 minutes, take out stir. Mix the juice of the lemon into the casserole at this stage. Serve with Parmesan sprinkled over the top and black pepper.