Chickpea and Bulgur Stew

• 2 1/2 tablespoons olive oil
• 1 large onion, chopped
• 2 to 3 cloves garlic, minced
• 2 large celery stalks, diced
• 4 cups water
• 2 medium white turnips, peeled and diced
• 1/2 cup finely shredded cabbage
• 1/2 cup raw bulgur
• One 28-ounce can salt-free diced tomatoes, undrained
• 2 bay leaves
• 2 teaspoons Italian herb seasoning
• 1 teaspoon paprika
• One 16-ounce can chickpeas, drained and rinsed
• Salt and freshly ground pepper to taste
• 1 medium green bell pepper, cut into short, narrow strips

1. Heat 1 1/2 tablespoons of the oil in a large soup pot.
2. Add the onion and saute over medium-low heat until translucent.
3. Add the garlic and celery and continue to saute until all are golden.
4. Add the water, turnips, cabbage, bulgur, tomatoes, bay leaves, seasoning, and paprika.
5. Bring to a rapid simmer, then lower the heat.
6. Cover and simmer gently for about 30 to 35 minutes, or until the bulgur and vegetables are tender.
7. Discard the bay leaves.
8. Add the chickpeas, then season with salt and pepper.
9. Simmer over very low heat for 10 minutes longer.
10. If time allows, let the soup stand off the heat for about an hour, then heat through before serving.
11. Just before serving, heat the remaining oil in a small skillet.
12. Saute the bell pepper over medium heat until lightly touched with brown spots.
13. After ladling the soup into bowls, top each serving with a few strips of sauteed bell pepper.
14. Per serving:
15. Calories: 189
16. Total fat: 7g
17. Protein: 6g
18. Fiber: 8g
19. Carbohydrate: 29g
20. Cholesterol: 0mg
21. Sodium: 150mg

olive oil, onion, garlic, celery stalks, water, white turnips, cabbage, bulgur, salt, bay leaves, italian herb seasoning, paprika, chickpeas, salt, green bell pepper

Taken from www.epicurious.com/recipes/food/views/chickpea-and-bulgur-stew-378918 (may not work)