Instructions: 1. Place bulgur in a medium bowl, and cover with 1 cup boiling water. Let stand for 10 minutes to soften.

2. Meanwhile, heat oil in a deep, heavy skillet or a Dutch oven over medium heat. Add onion, garlic and cumin, and saute for about 5 minutes or until onion is soft but not brown.

3. Stir in chickpeas. Add bulgur and beef stock (or water) and mix well. Bring to a boil, reduce heat to low, cover, and simmer for about 10 minutes or until liquid is absorbed. If bulgur seems too wet, uncover the pan and cook over medium heat until liquid is absorbed. Fluff with a fork, season with salt and pepper, and serve hot.

Serves

4.

12 g dietary fibre

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