Spiced chickpeas and bulgur with preserved lemon dressing

Name: Spiced chickpeas and bulgur with preserved lemon dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 400 g courgettes (2 medium), thickly sliced; 3 tbsp olive oil; 400 ml fresh vegetable stock; 2 tsp ground cinnamon; 1 tsp ground allspice; 1 tsp ground coriander; 200 g bulgur wheat; 1 small preserved lemon, rinsed; 25 g pack mint, leaves finely chopped, plus extra to serve; 150 ml Oatly creamy oat fraîche yogurt (Available in selected stores) or Greek yogurt; ½ lemon, juice; 400 g can chickpeas, rinsed and drained; 3 garlic cloves; 200 g Tenderstem broccoli, trimmed and thicker stems halved lengthways

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Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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Ingredients

400g courgettes (2 medium), thickly sliced
3 tbsp olive oil
400ml fresh vegetable stock
2 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground coriander
200g bulgur wheat
1 small preserved lemon, rinsed
1/2 x 25g pack mint, leaves finely chopped, plus extra to serve
150ml Oatly creamy oat fraîche yogurt (Available in selected stores) or Greek yogurt
½ lemon, juice
400g can chickpeas, rinsed and drained
3 garlic cloves
200g Tenderstem broccoli, trimmed and thicker stems halved lengthways

Method

Preheat the oven to 220˚C, gas mark 7. Toss the courgettes with 2 tbsp oil in a large roasting tin; season. Roast for 20 minutes, turning halfway. Meanwhile, bring the stock to the boil in a large pan. Stir in ½ of each of the spices and a pinch of salt. Rinse the bulgur in a sieve until the water runs clear, then stir into the stock. Cook, covered, over a low heat for 10 minutes until the liquid is absorbed and the grains are tender; fluff up.
Finely chop the preserved lemon, removing any pips, until it is almost a paste. Scrape into a bowl and mix well with the mint, oat fraîche (or yogurt) and lemon juice; season. Add the chickpeas to the tin with the courgettes. Toss with the garlic and remaining spices; season and roast for 10 minutes, until the chickpeas are crisp. Meanwhile, spread the broccoli out on a baking tray, drizzle with the remaining 1 tbsp oil and roast for 10 minutes on the shelf above the roasting tin.
Peel the garlic, mash and stir into the chickpea mixture, then toss with the bulgur wheat. Tip onto a platter; top with the broccoli. Spoon over the dressing, scatter over a few extra mint sprigs and serve – with slices of roast chicken, if liked.