West African Style Lamb and Chickpea Bulgur Bowl
with Roasted Aubergine, Spinach and Pumpkin Seeds
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Celery
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
Try something new with our West African Style Beef and Chickpea Bulgur Bowl. Fragrant and aromatic, West African paste drives the flavour here, made with turmeric, cumin, fenugreek and black pepper for a curry-forward blend of spices.
Ingredients
1 unit(s)
Aubergine
(May be present: Celery)
20 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
200 grams
Lamb Mince
1 carton(s)
Chickpeas
1 sachet(s)
West African Style Seasoning
(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
1 carton(s)
Tomato Passata
1 sachet(s)
Ground Cinnamon
40 grams
Baby Spinach
15 grams
Pumpkin Seeds
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat.
Leave to the side for 12-15 mins or until ready to serve.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the lamb mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Meanwhile, drain the chickpeas in a sieve.
Once the lamb is browned, add the West African style seasoning, chickpeas, passata, cinnamon and remaining chicken stock paste, along with the sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
Bring the sauce to the boil, then lower the heat and simmer until thickened slightly, 3-4 mins.
Once thickened, sitr in the cooked aubergine and simmer, 1 min more.
Next, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Taste and season with salt and pepper if needed.
When everything's ready, share the bulgur between your bowls.
Spoon over the lamb and chickpea stew.
Sprinkle over the pumpkin seeds to finish.
