For the Dukkah:

1/4 cup lightly toasted unsalted peanuts or almonds

1/4 cup lightly toasted sesame seeds

2 tablespoons coriander seeds

1 tablespoon cumin seeds

2 teaspoons nigella seeds

1 teaspoon ground sumac

1/2 teaspoon salt (or to taste)

For the Bulgur and Vegetables

1 cup coarse bulgur (#3)

2 cups water or stock (chicken or vegetable)

Salt to taste

2 tablespoons extra virgin olive oil, plus additional if desired for drizzling

1/2 red onion, thinly sliced across the grain

1 pound white, cremini or wild mushrooms, trimmed and quartered

2 to 4 garlic cloves (to taste), minced

2 tablespoons dry white wine (optional)

Freshly ground pepper

1 1/2 pounds bunch spinach, stemmed and washed, or 12 ounces baby spinach, washed

1 cup cooked chickpeas

1 to 2 tablespoons chopped fresh dill