Harissa Bulgur Wheat Traybake

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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.

You could shake things up and roast some other veg in with the tomatoes. Red peppers, courgettes or aubergines would also be lovely.

400g Tinned Chickpeas
400g Cherry Tomatoes
1 Tsp Ground Cumin
1 Tsp Ground Cinnamon
200g Bulgur Wheat
400ml Vegetable Stock
2 Tbsp Rose Harissa Paste
Handful of Parsley
4 Tbsp Yoghurt (Optional, Or Use Dairy-Free Alternative)
Salt
Olive Oil

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