1 C. bulgur, medium grind
\n2 C. vegetable stock
\n1 tsp. ground cumin
\n1 T. olive oil
\n1 small onion, chopped
\n1 small green bell pepper, chopped
\n3 cloves garlic, minced
\n2 C. canned chickpeas, rinsed and drained
\n1\/3 C. fresh lemon juice
\n1 C. fresh parsley, chopped<\/p>\n
Place bulgur in a bowl. Bring stock to a boil, add half the cumin, and pour stock over bulgur. Stir once and let sit 10 to 15 minutes, until most of the liquid has been absorbed and bulgur is fluffy. Heat oil in a heavy nonstick skillet over medium heat. Saut\u00c3\u00a9 onion, green pepper and half the garlic 3 to 5 minutes, stirring, until onion is translucent. Add remaining garlic and cumin. Saut\u00c3\u00a9 about 30 seconds. Stir in bulgur and chickpeas. Stir together a few minutes. Then add remaining ingredients, combine well and season with salt and pepper to taste. Serve hot.<\/p>\n
Yield: 6 servings
\nCalories: 309
\nFat: 6.2g
\nFiber: 14.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. bulgur, medium grind 2 C. vegetable stock 1 tsp. ground cumin 1 T. olive oil 1 small onion, chopped 1 small green bell pepper, chopped 3 cloves garlic, minced 2 C. canned chickpeas, rinsed and drained 1\/3 C. fresh lemon juice 1 C. fresh parsley, chopped Place bulgur in a bowl. Bring stock to a boil, add half the cumin, and pour stock over bulgur. Stir once and let sit 10 to 15 minutes, until most of the…<\/p>\n