Fresh Chickpea, Bulgur and Mint Pilaf

A beautiful pilaf using fresh chickpeas and mint.   Cooking the bulgur in vegetable stock adds rich flavors to this filling dish packed with protein and fiber.  It's also an easy weeknight dinner ready in less than half an hour.

Fresh Chickpea, Bulgur and Mint Pilaf
serves 2 as an entree


Ingredients

1          cup            bulgur
2          cups          vegetable stock
1/8       tsp             black pepper
1          cup            fresh chickpeas, shelled
2                            bay leaves                       
4          Tbs            olive oil (divided into 3 Tbs and 1 Tbs)
1                            small onion, diced
2                            garlic cloves, minced
2          Tbs            fresh mint, chopped
                              plus more for garnish
                              juice of 1/2 lemon
                              sea salt

Procedure

1. Bring vegetable broth to a boil, the add bulgur and pepper.  Return to boil, then remove from heat and immediately cover with a dish towel.  Let sit 10 minutes, then uncover, stir, and re-cover first with a paper towel, then dish towel on top of that.  Bulgur will be ready in about 5 more minutes.
2. Boil salted water with bay leaves, then add chickpeas.  Cook until starting to soften, 7-10 minutes.  Drain and discard bay leaves.
3. Saute onion and garlic in 3 Tbs olive oil over medium heat until softened.  Add chickpeas and saute 3-4 additional minutes.  Remove from heat.
4. In a bowl, combine bulgur and chickpea mixture.  Add mint and 1 Tbs olive oil.  Season with salt and lemon juice to taste.  Serve with more mint sprinkled on top.  Optional:  serve with Greek yogurt or feta.