Ingredients
3 tablespoons canola oil, divided 2 medium onions, chopped1 medium sweet red pepper, chopped5 garlic cloves, minced1 tablespoon ground cumin1 tablespoon paprika2 teaspoons ground ginger1 teaspoon pepper1/2 teaspoon ground cinnamon1/2 teaspoon cayenne pepper1-1/2 cups bulgur1 can (28 ounces) crushed tomatoes1 can (14-1/2 ounces) diced tomatoes, undrained1 carton (32 ounces) vegetable broth2 tablespoons brown sugar2 tablespoons soy sauce1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1/2 cup golden raisinsMinced fresh cilantro, optional
Preparation
In a large skillet, heat 2 tablespoons oil over medium-high heat. Add onions and pepper; cook and stir until tender, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Transfer to a 5-qt. slow cooker.
In same skillet, heat remaining oil over medium-high heat. Add bulgur; cook and stir until lightly browned, 2-3 minutes.
Add bulgur, tomatoes, broth, brown sugar and soy sauce to slow cooker. Cook, covered, on low 3-4 hours or until bulgur is tender. Stir in beans and raisins; cook 30 minutes longer. If desired, sprinkle with cilantro.
