Bulgur Pilaf with Garbanzos and Dried Apricots

• 3/4 c. water
• 1 can vegetable broth or chicken broth
• 1 c. bulgur
• 1 tbsp. olive oil
• 1 small onion
• 2 tsp. curry powder
• 1 clove garlic
• 1 can garbanzo beans (chickpeas)
• 1/2 c. Dried apricot
• 1/2 tsp. salt
• 1/4 c. fresh parsley leaves

1. In 2-quart covered saucepan, heat water and 1 1/4 cups vegetable broth to boiling on high.
2. Stir in bulgur; heat to boiling.
3. Reduce heat to medium-low; cover and simmer 12 to 15 minutes or until liquid is absorbed.
4. Remove saucepan from heat.
5. Uncover and fluff bulgur with fork to separate grains.
6. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute.
7. Add onion and cook 10 minutes, stirring occasionally.
8. Stir in curry powder and garlic; cook 1 minute.
9. Stir in garbanzo beans, apricots, salt, and remaining 1/2 cup vegetable broth; heat to boiling.
10. Remove saucepan from heat; stir in bulgur and parsley.Nutritional information is based on a 1 1/2-cup serving.

water, vegetable broth, bulgur, olive oil, onion, curry powder, clove garlic, garbanzo beans, apricot, salt, parsley

Taken from www.delish.com/recipefinder/bulgur-pilaf-garbanzos-dried-apricots-ghk0208 (may not work)