Bulgur Pilaf With Chickpeas

• 1 cup Bulgar wheat
• 1 cup boiling water
• 1 tablespoon extra virgin olive oil
• 1/2 tablespoon toasted sesame oil (dark)
• 1/2 onions, chopped or 1/2 cup onion, frozen chopped
• 1 garlic cloves, minced or 1 teaspoon garlic, refrigerated bottled minced
• 1 (19 ounce) can chickpeas, rinsed and drained
• 1 cup low sodium vegetable broth
• 2 tablespoons diced pimentos, drained (optional)
• 1 teaspoon ground cumin
• salt and pepper, to taste

1. In a medium bowl, combine bulgur and boiling water. Let stand 10 minutes to soften.
2. In a deep-sided skillet with a lid heat olive oil and sesame oil over medium heat.
3. Add the onion and cook, stirring until softened, about 3 minutes.
4. Add the garlic and cook, stirring constantly, about 1 minute.
5. Add the chickpeas, broth, reserved bulgur (and any accumulated water at bottom of bowl), pimiento (if using), cumin, salt and pepper. Stir well to combine; bring mixture to boil over high heat.
6. Reduce heat to low, cover and simmer until the bulgur has absorbed all the liquid, about 15 minutes.
7. If the bulgur seems to wet (it should be moist but not soggy), increase heat to medium and cook, uncovered, stirring often, until fairly dry.
8. Fluff with a fork and serve warm.

bulgar wheat, boiling water, extra virgin olive oil, sesame oil, onions, garlic, chickpeas, vegetable broth, pimentos, ground cumin, salt

Taken from www.food.com/recipe/bulgur-pilaf-with-chickpeas-371756 (may not work)