Bulgur, chickpeas and
soy nuts combine to provide a complete protein in Spanish bulgur, which tastes just as good as (or even better than) Spanish rice.
In a skillet, heat oil over medium heat. Sauté garlic, carrot and onion for 5 minutes. Add bulgur and sauté for about 3 minutes or until bulgur is coated with pan juices.
Stir in tomatoes with juice, paprika, tarragon, salt, pepper and stock; bring to a boil. Stir in celery and green pepper; reduce heat to low, cover and simmer for 15 minutes or until bulgur is almost tender.
Stir in chickpeas and soy nuts; cover and simmer for 5 minutes or until bulgur is tender and juices are absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.