Many-Vegetable Bulgur Pilaf (Low-Carb)

2 Tbs olive oil
2 Tbs dried minced onion
2 red bell peppers, chopped
1/2 head cabbage, finely chopped
2 zucchini, coarsely chopped
1 clove garlic, minced
2 1/4 cups water
1 cup bulgur
1 15oz can chickpeas
1/4 tsp ground red pepper
salt and freshly ground black pepper

1) Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, cabbage, zucchini and garlic. Cover and cook until softened, about 5 minutes.
2) Stir in the water, bulgur, chickpeas, ground red pepper, and salt and pepper to taste.
3) Bring to a boil, then reduce the heat to low and simmer 5 minutes longer. Remove from the heat and let stand, covered, for 10 minutes, or until the liquid is absorbed by the bulgur.
4) Fluff with a fork. Serve in a large shallow bowl.

Review: This made so much food! We found the fattest zucchini ever at the grocery store today! I was worried that this dish would be bland and found that it was, unfortunately. I added cumin and it made all the difference in the world! It's not for everybody, but Mike and I are convinced that cumin makes everything better.