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Bulgur-chick Pea Pilaf
Serves : 4

1 c med.-grain bulgur
1 tsp sesame oil
1/2 tsp veg. oil
1 medium onion, chopped
1 clove garlic, minced
1 tsp ground cumin
10 1/2 oz can chickpeas, drained
1 c defatted beef stock or water
salt
freshly ground black pepper

Place bulgur in a med. bowl and cover with 1 c boiling water. Let
stand for 10 minutes to soften.

Meanwhile, heat oils in a deep, heavy skillet or a Dutch oven over
medium heat. Add onion, garlic and cumin and saute for about 5
minutes, or till the onion is soft but not brown. Stir in the
chickpeas. Add the bulgur and stock or water and mix well.Bring
to a boil, reduce heat to low, cover and simmer for abt 10 minutes
or till the liquid is absorbed. If the bulgur seems too wet, uncover
the pan and cook over med. heat until the liquid is absorbed. Fluff
with a fork, season with salt and pepper and serve hot.

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