Spiced chickpeas and bulgur with preserved lemon dressing

Step by Step

Step 1

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.

Step 2

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.

Step 3

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.