Chickpea & vegetable roast with bulgur wheat

Name: Chickpea & vegetable roast with bulgur wheat
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 400 g can Essential Chickpeas; 800 g pack frozen Mediterranean-style vegetables; 3 clove/s garlic, thinly sliced; 2 tsp clear honey; 1 tbsp olive oil; 1 vegetable stock cube; 200 g The Levantine Table Bulgur Wheat; 25 g pack coriander, chopped; 200 g jar spicy tomato salsa, to taste

A super-easy veggie supper with big flavours and 2 of your 5 a day. Try spooning the veg over crisp baked potatoes too.

5 out of 5 stars(4) Rate this recipe

VegetarianHealthyHigh fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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Ingredients

400g can Essential Chickpeas
800g pack frozen Mediterranean-style vegetables
3 clove/s garlic, thinly sliced
2 tsp clear honey
1 tbsp olive oil
1 vegetable stock cube
200g The Levantine Table Bulgur Wheat
½ x 25g pack coriander, chopped
200g jar spicy tomato salsa, to taste

Method

Preheat the oven to 220ºC, gas mark 7. Drain the chickpea liquid into a saucepan and scatter the chickpeas onto a large baking tray. Add the vegetables. Scatter the garlic and drizzle with the honey and olive oil. Bake for 30 minutes, turning halfway, until any juices evaporate and the vegetables begin to crisp.
Meanwhile, add 500ml boiling water to the chickpea liquid and crumble in the stock cube. Stir in the bulgur wheat and cook gently for 10 minutes, until the bulgur wheat is soft and the stock has been absorbed. Stir the coriander into the roasted vegetables. Spoon the bulgur wheat and vegetables onto plates and serve with the salsa spooned over.

Cook’s tip

For a milder alternative to the spicy salsa – fold the remainder of the pack of the coriander, chopped, through 200g Essential Greek Style Yogurt. Season and spoon over the vegetables.