Adapted from Moosewood Cookbook
1 c. raw bulgur (we like Bob’s Red Mill)
1 c. boiling water
1 Tbls. olive oil
2 c. onion, finely diced
3 lg. garlic cloves, minced
1/2 tsp. salt
2 tsp. ground cumin
1 1/2 tsp. dried basil (optional)
Freshly ground black pepper, to taste
Pinch of cayenne, to taste
1 lg. green bell pepper, diced
1 15-oz. can garbanzo (chickpeas), drained
1 15-oz. can diced tomatoes, drained
1/2 small can of tomato paste (about 3 Tbls.)
1/2 c. (packed) parsley, finely minced
1 12 oz. container of crumbled feta (about 1 1/2 to 2 cups)
Preheat oven to 375 degrees. Lightly oil a 9×13 baking pan.
Place bulgur in a small bowl. Add boiling water and cover with a plate. Let stand for at least 15 minutes.
Meanwhile, heat olive oil in a large skillet. Add onion, garlic, salt, and seasonings. Saute over medium heat for about 6-8 minutes, then add bell pepper and saute another 5 minutes.
Place garbanzos in a blender or food processor and grind into a coarse batter. (You could also use a potato masher or a fork).
In a large bowl, mix together soaked bulgur, sauteed veggies, and mashed garbanzos. Stir in tomatoes, tomato paste, parsley, an 1 cup of feta.
Spread into baking pan, and sprinkle remaining feta on top. Cover and bake for 30 minutes, then uncover and bake 15 minutes more. Serve hot.
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