In a medium size pan bring 3 cups water to a boil.
Stir in the 1 1/2 cups bulgur.
Reduce heat to low, then cover, and simmer for about 20 minutes.
Remove from the heat when done and set aside until needed.
Heat the 2 tbsp olive oil in a skillet over medium heat.
Add the diced red bell pepper and minced green onions and saute until tender.
Stir in the frozen peas, chickpeas, and 1 tsp of salt. Cook for 1 minute.
Stir in the 1/2 cup of parsley.
Add the cooked bulgur and stir into the mix.
Add sumac, pepper, and paprika, then mix.
Continue cooking for an additional 10 minutes or continue with next step.
OPTIONAL STEPS:
In a small microwavable dish add the 1/4 cup olive oil, 2 tbsp sumac and 2 tbsp paprika. Heat for 10 seconds and mix. Add to chickpea mixture, mix, and cook an additional 10 minutes.