Summer Chickpea Ragout

• 1 cup bulgur wheat
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 2 small carrots, diced
• 4 cups reduced-sodium chicken broth
• 1 can (15 oz.) chickpeas (garbanzos), rinsed and drained
• 1 cup fresh or frozen corn kernels
• 1 small red bell pepper, cut into 1-in. chunks
• 1 small yellow bell pepper, cut into 1-in. chunks
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 to 3 small zucchini (about 8 oz. total), trimmed and sliced into 1/4-in.-thick rounds
• 1 to 2 small yellow squash (about 4 oz. total), trimmed and cut into 1/4-in.-thick rounds
• 2 tablespoons lemon juice
• 1/2 cup finely sliced fresh basil leaves, divided
• Olive oil

1. Cook bulgur according to package instructions.
2. Heat extra-virgin olive oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally, until translucent but not browned, 6 to 7 minutes. Add carrots and cook until slightly softened, 3 to 4 minutes. Stir in broth, chickpeas, corn, bell peppers, salt, and pepper and bring to a boil. Boil 2 minutes to reduce by about a third.
3. Reduce heat, add zucchini and yellow squash, and simmer, stirring occasionally, until zucchini and squash are tender but not mushy, about 10 minutes. Add lemon juice and 1/4 cup basil.
4. Divide bulgur among 4 bowls, top with vegetables, sprinkle with remaining 1/4 cup basil, and drizzle with olive oil.

bulgur wheat, extravirgin olive oil, onion, carrots, chicken broth, chickpeas, corn, red bell pepper, yellow bell pepper, kosher salt, pepper, zucchini, yellow squash, lemon juice, fresh basil, olive oil

Taken from www.myrecipes.com/recipe/summer-chickpea-ragout (may not work)