PRESSURE-COOKER SPICE TRADE BEANS AND BULGUR

Pressure-Cooker Spice Trade Beans and Bulgur image

A rich blend of treasured spices turn nutritious bulgur and chickpeas into a tangy stew with just the right amount of heat. And the hint of sweetness from golden raisins makes the perfect accent. -Faith Cromwell, San Francisco, California

Provided by Taste of Home

Time 45m

Yield 10 servings.

Number Of Ingredients 19

Ingredients

3 tablespoons canola oil, divided
1-1/2 cups bulgur
2 medium onions, chopped
1 medium sweet red pepper, chopped
5 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons ground ginger
1 teaspoon pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 carton (32 ounces) vegetable broth
2 tablespoons soy sauce
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup golden raisins
2 tablespoons brown sugar
Minced fresh cilantro, optional

Steps:

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir bulgur until lightly browned, 2-3 minutes. Remove from pressure cooker., Heat remaining 2 tablespoons oil in pressure cooker. Cook and stir onions and red pepper until crisp-tender, 2-3 minutes. Add garlic and seasonings; cook 1 minute longer. Press cancel. Add broth, soy sauce and bulgur to pressure cooker. , Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 12 minutes. Quick-release pressure. Select saute setting and adjust for low heat. Add tomatoes, beans, raisins and brown sugar; simmer, uncovered, until mixture is slightly thickened and heated through, about 10 minutes, stirring occasionally. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 245 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 752mg sodium, Carbohydrate 45g carbohydrate (15g sugars, Fiber 8g fiber), Protein 8g protein.