Food cooked in one tray has never tasted this good. Fluffy bulgur wheat. Juicy tomatoes. Warming spices. A kick of rose harissa. A beautiful lunch.
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Serves
4
Drained Cooked Chickpeas
Cherry Tomatoes
Ground Cumin
Cinnamon
Bulgur Wheat
Vegetable Stock
Harissa
Parsley
Yoghurt
Olive Oil
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Serves
4
Drained Cooked Chickpeas
Cherry Tomatoes
Ground Cumin
Cinnamon
Bulgur Wheat
Vegetable Stock
Harissa
Parsley
Yoghurt
Olive Oil
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Step 1.
Heat the oven to 200°C/400°F.
Step 2.
Drain your chickpeas, then tip them into your roasting tray along with your cherry tomatoes, cumin and cinnamon. Drizzle with a glug of olive oil and a sprinkle of salt, then roast for 30 mins.
Step 3.
Add your bulgur wheat to the roasting tray along with your hot vegetable stock and harissa paste. Give it a good stir, then cover the tray tightly with foil and bake for 15 mins longer.
Step 4.
Whilst your bulgur wheat cooks, roughly chop your parsley.
Step 5.
Once cooked, remove the foil and fluff the bulgur wheat with a fork. Season to taste.
Step 6.
Sprinkle with the chopped parsley and a dollop of yoghurt, if using. Serve and enjoy.
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