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240g Drained Cooked Chickpeas
400g Cherry Tomatoes
1tsp Ground Cumin
1tsp Cinnamon
200g Bulgur Wheat
400ml Vegetable Stock
2tbsp Harissa
15g Parsley
4tbsp Yoghurt
Salt
Olive Oil
Instructions
Heat the oven to 200°C/400°F.
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.
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.
Whilst your bulgur wheat cooks, roughly chop your parsley.
Once cooked, remove the foil and fluff the bulgur wheat with a fork. Season to taste.
Sprinkle with the chopped parsley and a dollop of yoghurt, if using. Serve and enjoy.
Ingredients
240g Drained Cooked Chickpeas
400g Cherry Tomatoes
1tsp Ground Cumin
1tsp Cinnamon
200g Bulgur Wheat
400ml Vegetable Stock
2tbsp Harissa
15g Parsley
4tbsp Yoghurt
Salt
Olive Oil