Heat oil in a large skillet. Add minced garlic and cook it for 30-40 sec or until fragrant
Add in onions and sauté till it turns out translucent
Add chopped tomatoes and cook until soft or it has a sauce like consistency
Add in chickpeas, cumin powder, curry powder, salt and pepper. Give it a mix
Pour in chicken stock (or vegetable stock if vegan) and bring the mixture to a boil
Add bulgur wheat and cook it on low heat for about 15-20 min or until the bulgur wheat is tender. Turn off the heat
In a blender, combine all the ingredients listed under mint avocado chutney and blend until creamy.
Enjoy a bowl of chickpea bulgur wheat warm topped with creamy mint avocado chutney some mozzarella cheese and sliced tomatoes