Rinse the vegetables well and then dice the tomato and green bell pepper.

Peel the onion and dice.

Peel and mince the garlic cloves.

Rinse the bulgur.

In a medium Dutch oven, over medium heat, sauté the garlic and onion in the olive oil for two minutes.

Add in the green bell pepper and give a stir, using a wooden spoon.

After 2 additional minutes, add in the tomato paste and stir.

Once the onions and peppers have softened, add in the bulgur and salt, and stir for 2 minutes.

Next, add in the tomatoes and chickpeas.

Pour in the vegetable broth. Bring to a boil and then reduce heat. Cover for 10 minutes.

After 10 minutes, remove the cover and turn off heat. Let the grains sit for 5 minutes, then fluff up with a fork, and serve!