Chickpea and broccoli tagine

Method

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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Ingredients

For the wheat

150g bulgar wheat
300ml boiling water

For the stew

4 tbsp Olive oil
2 medium Onions, finely chopped
3 plump garlic cloves, chopped
1 tsp Cumin seeds
1 x 2.5 cm cinnamon stick, (optional)
3 tbsp Coriander, chopped
3 tbsp Parsley, chopped
150g Broccoli, chopped
2 x 400g cans Chickpeas, with liquid (do not drain)
fine sea salt and freshly ground black pepper
Harissa, to serve (optional)

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