Curried Grains with Chickpeas and Vegetables

Serves 6

1 ½ cups uncooked bulgur (try: 1 cup)

3 large scallions (green onions)

3 tbsp olive oil

1 tbsp ground cumin

2 tsp ground coriander

1 tsp turmeric

1/8 tsp ground cloves or allspice

1/8 tsp cayenne pepper, or to taste

1 can (15oz) chickpeas, rinsed and drained

2 medium carrots, grated

1 can (14.5 oz to 16 oz) diced tomatoes, drained

1 tbsp Tamari or soy sauce, or to taste

The bulgur can be cooked in advance.

In a large saucepan, combine bulgur, a pinch of salt and 2 cups of water. Heat on high heat until it comes to a boil. Reduce heat to low and cook for 15 minutes or until all water is absorbed. Cover and set aside.
While the bulgur cooks, grate the carrots, chop the whites of the scallions and then, separately, chop the green of the scallions. Put the spices in a small dish and mix them up.
In large, non-stick skillet, heat the oil over medium heat and add the whites of the scallions. Cook for 3 minutes or so, stirring often. Do not brown.
Sprinkle the spice mixture over the scallions and immediately add the chickpeas and tomatoes. Cook, stirring occasionally for about 2 minutes.
Stir in the bulgur and add the tamari. Mix well. Reduce heat and cook, stirring occasionally until hot, perhaps 5 minutes. Add the green scallions as a garnish and serve.

Source: Adapted from "Quick Vegetarian Pleasures", by Jeanne Lemlin (Harper Collins, 1992) as seen in "Vegetarian Times" June, 2000.

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