Chickpea & Bulgur Wheat Chili

Frylight extra virgin olive oil spray
Boiling water
1 Large onion chopped,
4 Large garlic cloves, crushed,
2 Large celery stalks, chopped
1 Large carrot, chopped
1 tbsp Chili powder
1 tbsp Dried oregano
1 tsp Ground cumin
2 tins Chopped tomatoes
240ml Bouillon vegetable stock
2 tins Chickpeas, drained & rinsed
120g Bulgur wheat
1 Large red pepper
quarter tsp salt & pepper

In a large pan spray fylight extra virgin olive oil(6) put on medium heat,
Cook the onion, garlic, celery, carrot, chili powder, oregano and cumin for about 5 minuites or until soft,
Add the tomatoes and vegetable stock and bring to the boil,
Add the chickpeas and bulgur wheat, reduce the heat and simmer for about 20 minuites or until the bulgur wheat it tender,
Add the red pepper and salt and pepper and cook for another 10 minuites or until thickened.

You can use basmati, brown or long-grain rice instead but increase the simmer time to 30 minuites.

Number of Servings: 6

Recipe submitted by SparkPeople user AUNTYT67.