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Title: Chickpea And Bulgur Pilaf
Categories: Pilafs
Yield: 4 Servings

2 c Vegetable broth or water
1 c Medium-gring bulgur
1 tb Olive oil -OR-
1/4 c Water
4 Shallots; finely chopped
2 c Tomatoes; chopped,
- fresh or canned
1 1/2 c Cooked chickpeas -OR-
15 oz Can chickpeas;
- rinsed, drained
Salt
Black pepper; freshly ground
2 tb Pine nuts or walnuts;
- toasted
2 tb Fresh mint, parsley, or
- basil; chopped

Bring the vegetable broth to a boil in a small saucepan. Remove from
the heat and stir in the bulgur. Set aside until the liquid is
absorbed and the bulgur is softened, about 20 minutes.

Heat the olive oil or water in a large skillet over medium heat. Add
the shallots and cook until softened, about 3 minutes. Stir in the
bulgur, tomatoes, chickpeas, and season to taste with salt and
pepper. Cook, stirring, until hot, about 5 minutes. Stir in the pine
nuts and mint. Serve hot.

Recipe by Vegan Planet by Robin Robertson

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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)