This is my go to recipe that cooks in one pan, sits happily in the fridge and is perfect for those quick fridge raid lunches in the summer months.
It’s cheap, tasty and will pair with most things, feel free to add leftover chicken from your roast, sliced ham or as you see here – a dollop of hummus, pita and salad. The feta is optional but well worth it!
4oog Can/tin of Chickpeas
200g Tomatoes (cherry preferably)
1tsp Ground Cumin
1/2 tsp Ground Cinnamon
200g Bulgar Wheat
400ml chicken/veg stock
2 Tbsp Harissa Paste
Parsley to garnish
Pre heat your oven to 200c/400f and grab a roasting tray.
Drain the chickpeas, add to the tray with the tomatoes, cumin and cinnamon. Sprinkle with salt, drizzle with olive oil and shake before adding to the oven for 30 minutes.
Add the bulgar wheat, stock and harissa paste, stir well then tightly cover with foil and return to the oven for another 15 mintues.
Remove the foil, fluff with a fork and taste/tweek the season.
Sprinkle with the parsley if you have it, or feta – both is better.
Lovely hot or cold, it will keep for 3 days in a storage container in the fridge.