Ingredients

2 Tbsp. vegetable oil
1 C. carrot, thinly sliced
1/2 C. onion, coarsely chopped
1 clove garlic, finely chopped
1-1/4 C. bulgur
3 C. hot chicken or beef broth
19 oz. tomatoes, canned
2 tsp. paprika
1 tsp. tarragon
1 tsp. salt
1 pinch freshly ground pepper
1 C. celery, coarsely chopped
1 C. green pepper, coarsely chopped
1 C. garbanzo beans, cooked and drained
1/2 C. soy nuts, coarsely chopped

Cooking Instructions

Heat oil in a frying pan. Add carrot, onion and garlic. Stir cook over medium heat 5 minutes. Add bulgur. Continue to stir cook about 3 minutes, until bulgur is coated with pan juices. Add broth, tomatoes, paprika, tarragon, salt and pepper. Heat to a boil. Reduce heat. Cover and simmer 30 minutes. Stir in celery, green pepper, chickpeas, and soy nuts. Cover and simmer 15 minutes longer, until bulgur is tender and juices are absorbed. Turn off heat. Let stand, covered, 10 minutes. Fluff with a fork.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)