Ingredients
3 tablespoons canola oil, divided 1-1/2 cups bulgur2 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 carton (32 ounces) vegetable broth2 tablespoons soy sauce1 can (28 ounces) crushed tomatoes1 can (14-1/2 ounces) diced tomatoes, undrained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1/2 cup golden raisins2 tablespoons brown sugarMinced fresh cilantro, optional
Preparation
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.
