Harissa Bulgur Wheat Traybake
Heat the oven to 200°C/400°F.
Drain your chickpeas, then tip them into your roasting tray along with your cherry tomatoes, cumin and cinnamon. Drizzle with a glug of olive oil and a sprinkle of salt, then roast for 30 mins.
Add your bulgur wheat to the roasting tray along with your hot vegetable stock and harissa paste. Give it a good stir, then cover the tray tightly with foil and bake for 15 mins longer.
Whilst your bulgur wheat cooks, roughly chop your parsley.
Once cooked, remove the foil and fluff the bulgur wheat with a fork. Season to taste.
Sprinkle with the chopped parsley and a dollop of yoghurt, if using. Serve and enjoy.