Quick Bean & Bulgur Pilaf

This was a recipe I made when Rebecca and Annie visited last weekend, and they asked me to post it. It is from The New Whole Grains Cookbook by Robin Asbell. It can also be made with couscous.

2 Tbsp. olive oil
1 large carrot, diced
1 large onion, chopped (about 2 cups)
2 cloves garlic, minced
1 14-oz. can diced tomatoes, with juice
1/2 tsp. ground black pepper
3/4 tsp. salt
1 15-oz. can chickpeas
1 1/4 cups vegetable broth
1 cup bulgur or whole wheat couscous
1/2 cup chopped fresh parsley (I used 2 Tbsp. dried parsley)
4 oz. aged cheese, shredded (I used a parmesan-romano mix)

Heat the olive oil in a large saucepan with a tight-fitting lid. Add the carrot and onion and saute over medium heat until soft and golden. Add the garlic, tomatoes, pepper, salt, and beans. Saute, stirring gently, until heated through. Add the broth, push veggies to the sides, and bring liquid to full boil. Add bulgur, stir, and return to full boil. Cover tightly, reduce heat, and simmer for 10 minutes, then remove from heat. (If using couscous, add it to the pot, stir once quickly, cover tightly, and remove from heat.) Let the pot stand at room temp. for 10 minutes to absorb the liquids and flavors. Add parsley, fluff with a fork, and top with cheese.