bulgur and garbanzos

 This dish was quite tasty though I will cut the bulgur next time (too much for the amount of other ingredients).  I had some garbanzos to use up, and this hit the mark.

Ingredients

• 1 cup water
• 3/4 cup medium #2 bulgur wheat
• 1 can chickpeas 15 ounce can, drained and rinsed
• ½ cup pine nuts
• 1 medium red onion thinly sliced
• ¼ cup extra-virgin olive oil
• 1 teaspoon paprika
• 2 tablespoons fresh lemon juice from ½ a lemon
• 1 teaspoon turmeric
• 1 teaspoon cumin
• ½ cup chopped flat-leaf Italian parsley
• ¼ cup chopped fresh mint 
• 1 teaspoon kosher salt
• salt and cracked black pepper to taste

Instructions

• Preheat oven to 400°F / 200°C.
• Bring water to a boil, add 1 teaspoon salt and a tablespoon of olive oil. Stir in bulgur. Remove from heat.
• Cover with a light-fitting lid and let stand, until all the water is absorbed, about 20 minutes.
• In an ovenproof skillet, combine chickpeas, pine nuts, onion, oil, lemon juice, cumin, turmeric, paprika and 1/2 teaspoon salt.
• Stir over medium high heat until it starts to sizzle (a few minutes). Then transfer to the oven and roast for 18 – 20 minutes. (Check at 15 minutes if your oven runs hot)
• Remove from oven and stir in the bulgur. Add the parsley (and mint, if using).
• Stir to combine and adjust seasoning to taste. Serve warm.