There is so much going on in this delicious vegetarian dish - earthy herb roasted root veggies, a rich tomatoey stew, nutty bulgur wheat and a minty yoghurt sauce, making every mouthful of this dish a total delight. Packed with good-for-you ingredients, this warming stew is the perfect alternative to a curry and a delicious way to fill up on your veg.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Parisienne Style Herbs
Finely Chopped Tomatoes with Onion and Garlic
Vegetable Stock Pot(ContainsCelery, Sulphites)
Bulgur Wheat(ContainsCereals containing Gluten)
Greek Style Yoghurt(ContainsMilk)
Preheat your oven to 200°C. Remove the tops from the carrots and baby parsnips (no need to peel!) and cut them lengthways into quarters. Pop on a lined baking tray and drizzle over a splash of oil. Sprinkle on half of the Parisienne herbs. Toss to coat in the herbs, then roast on the top shelf of your oven until golden and soft enough to eat, 20-25 mins. Turn halfway through.
Remove the top and bottom from the courgette, cut lengthways into 1cm strips then chop into chunks. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Drain and rinse the chickpeas in a sieve.
Heat a splash of oil in a large saucepan on medium-high heat. Add the courgette, and remaining Parisienne herbs. Stir and cook until the courgette begins to soften, 3-5 mins. Add the chopped tomatoes and bring to a simmer. Stir in and dissolve half the vegetable stock pot, then add the chickpeas. Leave to simmer, stirring occasionally until the courgette is soft enough to eat and the stew has thickened, 10-12 mins.
In the meantime, boil the water (amount specified in the ingredient list) in another large saucepan over high heat. Add the remaining stock pot, stir to dissolve. Then add the bulgur wheat. Bring back to the boil then cover with a lid, remove from the heat and leave for 10-15 mins, or until the water has completely soaked into the bulgur wheat.
In a small bowl, mix half the chopped mint into the Greek yoghurt. Keep to one side. Check the stew and add a splash of water if it is getting a bit too thick. When the stew is cooked, taste and add salt and black pepper if it needs it.
When the bulgur wheat is ready, fluff it up with a fork and stir through the remaining mint. Taste and add salt and black pepper if necessary. Share between your bowls. Spoon the winter stew alongside the bulgur wheat and top with a neat pile of the roated root veggies. Finish with a dollop of yoghurt and a sprinkling of flaked almonds. Enjoy!