Ingredients: 1 cup boiling water, ½ cup uncooked bulgur, 2 (15-oz.) cans unsalted chickpeas (garbanzo beans), drained and rinsed, 1 ½ tablespoons canola oil, 2 cups finely chopped carrot, 4
cups chopped lacinato kale, ½ cup vertically sliced shallots, ½ cup fresh flat-leaf parsley leaves, ¾ teaspoon kosher salt, divided, ½ teaspoon black pepper, ½ avocado, 2 tablespoons extra-virgin
olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon water, 1 tablespoon tahini (sesame seed paste), well stirred, 1 clove garlic, ¼ teaspoon ground turmeric. In a medium bowl, mix
bulgur and boiling water. Wait ten minutes, then thoroughly drain. Gently pat dry chickpeas using paper towels. In a big skillet, heat canola oil over high heat. Add the carrot and chickpeas;
simmer for approximately 6 minutes, stirring now and again, until the chickpeas are browned. Add the kale and simmer, covered, for approximately 2 minutes, or until the kale is slightly wilted and
the carrot is soft. Toss in the chickpea mixture, shallots, parsley, and 1/2 teaspoon each of salt and pepper. In a food processor, combine avocado, olive oil, juice,
tahini, garlic, turmeric, and the remaining 1/4 teaspoon salt. Process until smooth. Fill dishes with bulgur mixture; top with avocado mixture.