Bulgur-Chick Pea Pilaf

1 c Medium-grain bulgur
1 ts Sesame oil
1/2 ts Vegetable oil
1 md Onion; chopped
1 Clove garlic; minced
1 ts Ground cumin
1 cn (10.5-oz) chickpeas; drained
1 c Defatted beef stock or water
Salt and freshly ground black pepper

Place bulgur in a medium bowl and cover with 1 cup boiling water. Let stand for 10 minutes to soften.

Meanwhile, heat oils in a deep, heavy skillet or a Dutch oven over medium heat. Add onion, garlic and cumin and saute for about 5 mins, or till the onion is soft but not brown. Stir in the chickpeas. Add the bulgur and stock or water and mix well. Bring to a boil, reduce heat to low, cover and simmer for about 10 minutes or until the liquid is absorbed. If the bulgur seems too wet, uncover the pan and cook over medium heat until the liquid is absorbed. Fluff with a fork, season with salt and pepper and serve hot.

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