Ingredients:
1 medium onion, chopped
1 large celery stalk, thinly sliced
1 garlic clove, minced
1/2 tbsp. Olive oil
3/4 cup uncooked bulgur
1 can (16oz) tomatoes with juice
1 can (16oz) garbanzo beans, rinsed and drained
3/4 cup water
2 cups diced yellow squash
1/2 cup dark raisins
1/4 cup finely chopped fresh parsley leaves
1/4 tsp ground cumin
1 tsp dried thyme leaves
1/4 tsp ground cinnamon
1/8 tsp ground black pepper, or to taste
salt, to taste (optional)
3/4 cup chopped tomatoes or quartered cherry tomatoes (optional)
7 whole wheat pita breads, halved

Instructions:
In Dutch oven or large pot, combine onions, celery, garlic and oil. Cook over medium heat, stirring frequently, for 5-6 minutes, or until onions tender. Stir in bulgur. Add tomatoes with juice and break them up with spoon. Add garbanzo beans, water, squash, raisins, parsley, cumin, thyme, cinnamon, pepper and salt. Mix well. Bring to a boil and reduce heat. Simmer until most of the liquid is absorbed. Add cut tomatoes (optional). Cook an additional 2 minutes. Fill Pitas and Serve

Reference:Kelli's Cookbook

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