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Marrakech Roast   

Directions:

Cook bulgur wheat with 2 cups of water, sage, oregano, and salt until tender and chewy. Blend half the garbonzos with the remaining 1 cup of water. Saute onions, pepper, and celery in oil (may use water instead of oil) until onions are clear; celery and pepper tender. Mix in rest of ingredients. Pour into 9 x 13-inch casserole dish sprayed with nonstick cooking spray. Bake 350 deg. F. for 1 hour. Top will become brown and crunchy. (To keep the top from becoming crunchy you can cover with foil last 15 minutes of baking.)

Yields: 20 1/2-cup servings.

Nutritional information:

Per Serving: Calories: 114; Fat: 2.9 g; Sat Fat: 1 g; Sodium: 35.2 mg; Carbs: 18.7 g; Dietary Fiber: 4.4 g; Sugar: 2.2 g; Protein: 4.6 g.

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