Ingredients
1 cup bulgur1/2 teaspoon ground cumin1/4 teaspoon salt2 cups water1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained6 ounces fresh baby spinach (about 8 cups)2 cups cherry tomatoes, halved1 small red onion, halved and thinly sliced1/2 cup crumbled feta cheese1/4 cup hummus2 tablespoons chopped fresh mint2 tablespoons lemon juice
Preparation
In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through.
Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.
