Main Course: Curried Bulgur with Chickpeas and Carrots

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Lightly adapted from "Quick Vegetarian Pleasures" by Jeanne Lemlin

Bulgur can be confusing because it's available in a range of grades from fine to coarsely cracked. The instructions below are meant for whole, or coarsely cracked, bulgur.  If using something finer, follow the package instructions for preparation.

    1 1/2 c. whole bulgur
    3 Tbs. cooking oil
    3 large scallions, sliced, green and white parts separated
    1 tsp. turmeric
    2 tsp. ground coriander
    1 1/2 Tbs. ground cumin
    1/4 tsp. ground cloves
    1/4 tsp. cayenne (optional)
    1 15 oz. can chickpeas, rinsed and drained
    1 15 oz. can diced tomatoes, drained
    2 medium carrots, grated
    2 Tbs. soy sauce

1. Place bulgur into a medium bowl, cover with water, and swish grains with hand to rinse thoroughly.  Drain water.  Cover rinsed grains with boiling water by 2".  Soak for 30 minutes, or until tender.  Squeeze out soaking liquid by filling a square of cheesecloth (or clean kitchen towel) with batches of soaked bulgur and twisting.  Set aside.
2. Heat oil in a large skillet over medium high heat.  Add white parts of scallions and sauté 2 minutes.  Sprinkle in spices and continue to cook, stirring, for 1 minute more.
3. Add chickpeas, tomatoes and carrots to pan and continue to cook until carrots begin to soften, about 2 minutes.
4. Stir in prepared bulgur, the green parts of the scallions and the soy sauce and continue to cook, stirring occasionally until heated through, about 10 minutes.