Chickpea Ragout

2 Tbs olive oil
1 Tbs dried minced onion
2 cloves garlic, minced
1 tsp ground cumin
2 cans (15oz each) chickpeas, drained and rinsed
1 can (14oz) diced tomatoes
1/2 tsp dried thyme
2 tsp honey
2 tsp lemon juice
1 cup vegetable broth
1/2 cup water
1 cup bulgur
1/4 cup chopped fresh parsley

1) Add the broth and water to a small saucepan. Bring to a boil over medium-high heat, then add the bulgur, mixing thoroughly. Reduce the heat and simmer for 10 minutes, or until all liquid is absorbed and bulgur is tender.
2) Meanwhile, heat the oil in a heavy saucepan over medium-low heat. Add the onion and garlic, stirring for 1 minute. Sprinkle with cumin and stir to mellow.
3) Stir in chickpeas, tomatoes, thyme, honey and lemon juice. Bring to a boil, reduce heat, season with salt and pepper, and simmer for 4 minutes.
4) Taste the chickpeas and adjust the seasonings as needed. Stir in the parsley. Serve over bulgur in shallow bowls.

Review: I originally wanted to make this last night, as I was feeling lazy and this is a quick dish. However, Mike had class late and I couldn't figure out where he put the chickpeas (turns out, in the pantry with the front of the label hidden!). The recipe originally calls to be served over couscous. Alas, couscous has been banned from "the diet." It went well with the bulgur and didn't have any particularly strong taste. Next time I may add more cumin to spice it up.