One-Pot Moroccan Chickpea, Sultana & Bulghur Pilaf

Ingredients

• 2 tbsp Organico Organic Extra Virgin Olive Oil
• 1 large onion, finely chopped
• 2 red peppers, cut into 2cm pieces
• 3 garlic cloves, finely chopped
• 2 tsp Infinity Foods Organic Ground Cumin
• 2 tsp Infinity Foods Organic Ground Coriander
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• 2 tbsp tomato purée
• 250g Infinity Foods Organic Bulghur Wheat
• 650ml hot vegetable stock
• 1 x 400g can Biona Organic Chick Peas, drained and rinsed
• 75g Organic Sultanas
• 1 lemon, finely grated zest and juice
• A large handful of flat-leaf parsley, roughly chopped
• Salt and black pepper, to taste

Method

1. Soften the vegetables. Heat the olive oil in a large lidded sauté pan over a medium heat. Add the onion and peppers with a pinch of salt. Cook for 10 minutes, stirring regularly, until softened and beginning to colour.
2. Toast the spices. Add the garlic, cumin, coriander, smoked paprika and cinnamon. Cook for 1 minute, stirring, until fragrant. Stir in the tomato purée and cook for another minute.
3. Simmer the pilaf. Stir in the bulghur so every grain is coated, then pour in the hot stock. Bring to a gentle simmer, cover and cook over a low heat for 12 minutes. Stir once halfway through and add a splash of water if the pan looks dry before the grains are tender.
4. Add the chickpeas and sultanas. Fold them through gently, cover again and cook for 5 minutes until the chickpeas are piping hot and the sultanas have plumped. Remove from the heat and leave covered for 5 minutes.
5. Fluff and finish. Fork through the lemon zest, half the lemon juice and most of the parsley. Taste, then add more lemon, salt and black pepper as needed. Spoon into a wide serving bowl and finish with the remaining parsley.

Make it your own

Add a diced courgette with the peppers, or fold through baby spinach for the final 2 minutes. For heat, add chilli flakes with the spices. A spoonful of plant-based yoghurt and a crisp cucumber salad make cooling accompaniments.

Batch cooking

Cool leftovers promptly and keep refrigerated for up to 3 days. Reheat with a splash of water until piping hot throughout. The pilaf also makes a useful cold lunch when properly chilled, with extra lemon and chopped cucumber stirred through just before serving.