1 cup (250 ml) chicken broth

1 bay leaf

Grated zest of 1/2 a lemon

1 small clove garlic, coarsely crushed

1 tablespoon (15 ml) olive oil

1 cup (250 ml) bulgur

In a saucepan, bring the broth, bay leaf, lemon zest, garlic and oil to a boil. Remove from the heat. Add the bulgur, stir, cover and let cook for about 10 minutes. Stir with a fork and remove the garlic.

In a skillet, heat the oil.

Add the broccoli, garlic, bell pepper and chickpeas. Season with salt and pepper.

Deglaze with the wine. Reduce for 5 minutes, stirring occasionally. Add the basil. Two presentation possibilities:, have the bulgur around a large plate to make a nest and fill it with the chickpeas salad in the centre, or combine the bulgur with the chickpea as a whole salad. Serve warm or cold with poultry, pork, lamb or fish.

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