Bulgar, Chickpeas, &Amp; Tomatoes

1. Heat oil over medium heat.

2. Stir & saute onion 2 minutes until soft.

3. Add tomatoes. Stir and cook 3-4 minutes until pastelike.

4. Add chickpeas, 1/2 tsp salt, & parsley. Cook 10 minutes on lowish heat, stirring gently.

5. Add bulgar, 1 cup water, & 1/2 tsp salt. Stir & bring to a simmer.

6. Cover, turn heat to very low & simmer 35 minutes.

7. Turn off heat. Remove lid & quickly cover pot with a dishtowel.

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Nutrient	Quantity
Total fats	69.7067 g
Protein	65.9104 g
Carbohydrates	212.0567 g
Energy	1685.2613 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0591 g
Water	356.6184 g
Aspartic acid	7.804 g
Calcium, Ca	240.7305 mg
Lutein + zeaxanthin	427.036 g
Fiber, total dietary	41.4085 g
Carotene, beta	1455.12 g
Niacin	6.0796 mg
Vitamin A, RAE	549.7915 g
Arginine	6.0142 g
Riboflavin	0.7738 mg
Glutamic acid	12.2238 g
Sodium, Na	113.624 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1798 g
Total lipid (fat)	69.7067 g
Manganese, Mn	64.2862 mg
Fructose	1.419 g
Proline	2.6455 g
Fatty acids, total saturated 16:0	15.0132 g
Fatty acids, total saturated 8:0	0.5693 g
Sucrose	1.089 g
Choline, total	338.0075 mg
Sugars, total	46.6526 g
Serine	3.2262 g
Fatty acids, total saturated 10:0	1.2774 g
Fatty acids, total saturated 18:0	6.4552 g
Vitamin B-6	1.9428 mg
Selenium, Se	1.5416 g
Ash	10.3279 g
Fatty acids, total saturated 18:1 undifferentiated	17.0137 g
Pantothenic acid	6.1624 mg
Phenylalanine	3.4293 g
Copper, Cu	2.2431 mg
Betaine	0.11 mg
Thiamin	1.6355 mg
Retinol	421.888 g
Methionine	0.8432 g
Iron, Fe	14.8803 mg
Carbohydrate, by difference	212.0567 g
Phosphorus, P	862.3462 mg
Folate, total	1724.7569 g
Tocopherol, gamma	0.0403 mg
Fatty acids, total saturated 4:0	1.6517 g
Alanine	2.7713 g
Cholesterol	131.072 mg
Valine	2.7159 g
Fatty acids, total saturated 18:2 undifferentiated	9.2485 g
Glycine	2.6851 g
Carotene, alpha	191.88 g
Glucose (dextrose)	2.167 g
Fatty acids, total saturated 14:0	5.1546 g
Zinc, Zn	8.7215 mg
Isoleucine	2.7491 g
Fatty acids, total saturated 12:0	1.43 g
Fatty acids, total polyunsaturated	10.3076 g
Leucine	4.5578 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	3993.9716 IU
Folate, DFE	1724.7569 g
Tryptophan	0.6426 g
Vitamin C, total ascorbic acid	87.806 mg
Phytosterols	16.88 mg
Fatty acids, total saturated 6:0	0.9779 g
Tyrosine	1.6157 g
Vitamin B-12	0.0051 g
Vitamin K (phylloquinone)	181.3157 g
Fatty acids, total saturated	33.6383 g
Histidine	1.7656 g
Fatty acids, total monounsaturated	18.9502 g
Threonine	2.4098 g
Folate, food	1724.7569 g
Vitamin E (alpha-tocopherol)	4.9062 mg
Magnesium, Mg	276.2816 mg
Lysine	4.3051 g
Potassium, K	2860.0275 mg
Cystine	0.883 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Oil	4 tablespoons	448.512	0	50.9338
Onion	1	44	10.274	0.11
Tomato	2	56.58	12.546	0.492
Parsley	2 tablespoons	2.736	0.4811	0.06
chickpea	1 can	1133.4333	188.7556	18.1109
bulgar wheat	1 cup	0	0	0