Middle Eastern Chickpea & Roast Veggie Bowl

While the freekeh is cooking, cut the carrot (unpeeled) into 2cm chunks. Cut the cauliflower into small florets. Place the carrot and cauliflower on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

While the veggies are roasting, finely chop the garlic (or use a garlic press). Thinly slice the brown onion. Drain and rinse the chickpeas (see ingredients list). Roughly chop the parsley. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.

Return the frying pan to a medium-high heat with olive oil (2 tsp for 2 people / 4 tsp for 4 people) and the garlic. Cook until fragrant, 1 minute. Carefully pour the garlic oil into a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt to the garlic oil and whisk to combine. Season to taste with salt and pepper. Set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 3-4 minutes. Add the chermoula spice blend and cook until fragrant, 1 minute. Add the chickpeas, chopped tomatoes, coconut milk and remaining vegetable stock. Bring to the boil and cook until thickened, 5-6 minutes. Stir through the butter, baby spinach leaves and roasted veggies.