Picture the hearty nuttiness of bulgur wheat harmonising with the creamy texture of chickpeas, all interlaced with the savoury sweetness of meticulously roasted vegetables. Each forkful is a journey through vibrant colours. Bell peppers and carrots are infused with aromatic herbs and spices, culminating in a delightful melody. With every bite, savour the wholesome goodness and wholesome nourishment of this delightful dish.

INGREDIENTS

2 Vegetable Stock Cubes

200g Bulgur Wheat

400g tin of chickpeas, drained

Carrots, celery, peppers

1 Tsp each of Cumin, Turmeric, Coriander

Olive or Rapeseed Oil

Salt & Pepper

METHOD

Oven temp 180C

Make up 1 litre of vegetable stock using 2 stock cubes, stir well to dissolve

Chop up all vegetables and add to a large roasting tin

Add spices

Drizzle with olive or rapeseed oil

Season with salt and pepper

Mix well

Sprinkle over the bulgur wheat & chickpeas

Pour the stock over everything

Mix well again

Cover tightly with foil so that it keeps the steam in. This will keep everything moist and evenly cooked.

Pop in the oven, cook for 25-30 minutes, stir and cook for a further 15-20 minutes