Chickpea & vegetable roast with bulgur wheat

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.