Harissa Chickpea, Roasted Cauliflower and Herb Bulgur Bowls
Warm spiced bulgur topped with roasted cauliflower, crisp chickpeas, lemony yoghurt and fresh herbs for a bright North African-style lunch bowl.
- 450 g cauliflower
- 240 g cooked chickpeas, drained
- 140 g bulgur wheat
- 1 pc red onion
- 2 pc garlic cloves
- 1 tbsp harissa paste
- 1 tsp ground cumin
- 150 g plain Greek yoghurt
- 1 pc lemon
- 20 g fresh parsley
- 10 g fresh mint
- 2 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 220°C fan. Cut the cauliflower into small florets and slice the red onion into wedges. Pat the chickpeas dry with kitchen paper.
- Step 2
On a baking tray, toss the cauliflower, chickpeas and red onion with 1 1/2 tbsp olive oil, the harissa paste, cumin, 1 finely grated garlic clove, 1/2 tsp salt and plenty of black pepper. Roast for 20-25 minutes, turning once, until the cauliflower is browned and the chickpeas are crisp at the edges.
- Step 3
Meanwhile, rinse the bulgur, then add it to a saucepan with 280 ml boiling water and a pinch of salt. Cover, reduce to low and cook for 10-12 minutes, or until tender. Remove from the heat and fluff with a fork.
- Step 4
Mix the yoghurt with the remaining grated garlic clove, the juice of half the lemon, a pinch of salt and 1 tbsp chopped mint.
- Step 5
Finely chop the parsley and remaining mint. Fold most of the herbs through the bulgur with the remaining 1/2 tbsp olive oil and a little lemon zest or extra juice to brighten it.
- Step 6
Divide the herb bulgur between two bowls, top with the roasted cauliflower, chickpeas and onion, then spoon over the yoghurt. Finish with the remaining herbs and a final squeeze of lemon.
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