Ingredients:

– 1 cup coarse bulgur

– 2 cups cooked chickpeas (canned or cooked from dried)

– 1 large onion, finely chopped

– 3 cloves garlic, minced

– 1 can (14 oz) diced tomatoes

– 1 cup vegetable broth

– 1 cup coconut milk

– 1 tablespoon olive oil

– 1 teaspoon ground cumin

– 1 teaspoon ground coriander

– 1/2 teaspoon ground turmeric

– 1/2 teaspoon paprika

– Salt and pepper to taste

– Fresh cilantro, chopped, for garnish

– Lemon wedges for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened.

2. Add the minced garlic, ground cumin, ground coriander, ground turmeric, and paprika to the pot. Cook for an additional 2-3 minutes, allowing the spices to become fragrant.

3. Stir in the diced tomatoes and cook for another 5 minutes.

4. Add the cooked chickpeas, vegetable broth, and coconut milk to the pot. Bring the mixture to a simmer.

5. Stir in the bulgur and season with salt and pepper. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the bulgur is tender.

6. Adjust the seasoning if needed and ladle the spiced chickpea and bulgur stew into bowls.

7. Garnish with fresh cilantro and serve with lemon wedges on the side for a burst of citrusy flavor.

This exotic stew combines the nuttiness of bulgur with the richness of chickpeas and a blend of aromatic spices, creating a satisfying and flavorful dish. Enjoy!