I saw a recipe for something similar to this in a food mag last month. And predictably, when I go to try and make it I can't find the magazine... if anyone knows what it was I would be eternally grateful! It'll either be BBC Good Food or Delicious.
Anyway. This was inspired by the lost recipe. And it was lovely. Lex really liked the spicy butternut squash and I liked the crunchy chickpeas!
For 3-4 portions you need:
1 butternut squash, peeled, deseeded and chopped into rough chunks
2 red onions, peeled and cut into sixths
1/2 punnet cherry toms, halved
1 tbsp ras-el-halout
2 tbsp olive oil
salt and pepper
1 tin chickpeas, drained
1 cup bulgar wheat
1 tsp stock powder
just under 2 cups boiling water
Begin by placing the onions and squash on a baking sheet. Drizzle over the oil, salt and pepper and ras-el-halout. Roast in a hot oven for about 10 mins. Then add the chickpeas. After another 10 mins add the cherry toms and cook for a final 5-10 mins.
Meanwhile place the bulgar wheat in to a bowl with the stock and boiling water. Cover and leave to absorb for 30 mins.
Serve with chopped corriander and maybe some cooked haloumi if you don't want it vegan. I did think about making a harissa and tahini dressing to go with it but ran out of time so that's for another day!
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