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1
Bring 2 cups water to a boil in a medium saucepan.
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2
Add the bulgur and salt to taste, reduce the heat, cover and simmer 15 to 20 minutes, until the water is absorbed.
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3
Remove from the heat, uncover and place a clean dish towel over the pan, then replace the lid.
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4
Allow to sit undisturbed for 10 minutes or longer.
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5
Transfer to a large bowl.
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6
Pulse the tomatoes with their juice in a food processor.
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7
Heat 1 tablespoon of the olive oil over medium heat in a large, wide skillet or a shallow 3-quart saucepan and add the garlic.
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8
Cook, stirring, until fragrant, about 30 seconds, and add the tomatoes, sugar, salt to taste, and allspice or cinnamon.
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9
Bring to a simmer, reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a fragrant sauce, about 20 minutes.
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10
Taste, adjust salt and add freshly ground pepper.
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11
Steam the spinach until it wilts, 1 to 2 minutes, rinse briefly with cold water and squeeze out excess water.
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12
Do this by the handful to get out all the water.
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13
Chop coarsely.
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14
Add to the bulgur.
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15
Add the mint and the chickpeas if using, 1 tablespoon of olive oil and 1/2 cup of the tomato sauce and toss together.
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16
Preheat the oven to 350 degrees.
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17
Oil a 2-quart gratin or baking dish.
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18
Spread the bulgur mixture in the dish in an even layer.
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19
Top with the remaining tomato sauce.
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20
Sprinkle on the cheese.
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21
Drizzle on the last tablespoon of olive oil.
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22
Bake 30 minutes, or until the top is lightly browned.
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23
Remove from the heat and allow to sit for 10 minutes before serving.
