Curried chickpea salad in tomato cups

Instructions

• In a large saucepan, bring 1-1/2 cups (375 mL) water to a boil over high heat. Stir in bulgur. Boil 1 minute then remove from heat. Cover and let stand until most of water is absorbed, about 15 minutes. Then turn into a sieve and drain off excess water, if any. Place drained bulgur in a large bowl.

• While bulgur is soaking, slice 1 inch (2.5 cm) from top of each tomato. Cut out and discard cores, then coarsely chop tops. Using a large spoon, scoop seeds and pulp from tomatoes and discard. Place tomatoes cut side down on paper towels to drain. Mince garlic. Coarsely chop onion, spinach and coriander.

• Lightly coat a large frying pan with oil over medium heat. When hot, add garlic and onion. Stir often until onion starts to soften, 4 to 5 minutes. Sprinkle with curry powder. Stir constantly until fragrant, about 20 seconds. Add 1/3 cup (75 mL) water and chopped tomato tops. Stir occasionally, until softened, 6 to 7 minutes. Stir in yogurt, chickpeas, spinach, coriander, salt and sugar until evenly mixed. Scrape into bowl with bulgur and stir until evenly mixed.

• Fill tomatoes with chickpea mixture, generously mounded on top. Place on a large platter. Top with dollops of yogurt, if you like. Serve right away or at room temperature. Great as an appetizer or side dish with grilled chicken or beef or as a vegetarian entree.