1 cup coarse (#3) bulgur

Salt to taste

1 28-ounce can chopped tomatoes with juice

3 tablespoons extra virgin olive oil

3 plump garlic cloves, minced

1/4 teaspoon sugar

1/4 to 1/2 teaspoon ground allspice or cinnamon (to taste)

Freshly ground pepper

1 12-ounce bunch spinach, stemmed and washed thoroughly in 2 changes of water, or 2 6-ounce bags baby spinach

2 teaspoons dried mint or 1 tablespoon chopped fresh mint

1 1/2 cups cooked chickpeas (1 can, drained and rinsed) (optional)

2 ounces Gruyère, or 1 ounce each Gruyère and Parmesan, grated (1/2 cup)