- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 15 minutes plus 20 mins soaking
- Effort: easy
For the wheat
- 150 g bulgur wheat
- 300 ml boiling water
For the stew
- 4 tbsp olive oil
- 2 medium onions, finely chopped
- 3 plumpcloves garlic, chopped
- 1 tsp cumin seeds
- 1 x 2.5 cm cinnamon sticks, (optional)
- 3 tbsp coriander, chopped
- 3 tbsp parsley, chopped
- 150 g broccoli, chopped
- 2 x 400 g cans chickpeas, with liquid (do not drain)
- fine sea salt and freshly ground black pepper
- harissa, to serve (optional)
1. Put the bulgar wheat in a bowl and pour boiling water over to cover. Leave to swell for 20 minutes, before draining if necessary. With a fork, fluff up and separate the grains. While the wheat is soaking, cook the stew.
2. Heat a deep, heavy-based pan over a moderate heat and pour in the oil. Fry the onions until soft and translucent. Add the garlic, cumin seed and cinnamon stick (if using) and cook for about a minute, until fragrant.
3. Add the herbs, broccoli and chickpeas with their liquid, and season with salt and pepper. Cover and bring to the boil, before lowering the heat to a simmer. Cook for about 15 minutes, stirring occasionally.
4. Serve the stew hot with the bulgar wheat and an optional dab of harissa.
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