Warm Lemony Chickpea Tabbouleh

Boil a kettle

Peel and finely slice your shallot[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-low heat

Once hot, add the sliced shallot and cook for 8-10 min or until softened and browned

While the shallot is cooking, add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

Peel and finely chop (or grate) your garlic

Drain and rinse your chickpeas

Once softened, add the drained chickpeas, chopped garlic, ras el hanout and vegetable stock mix to the pan with the sliced shallot and cook for 1 min

Add your honey and continue to cook for 1 min further before removing the pan from the heat to cool slightly – these are your honey chickpeas

Meanwhile, dice your tomato[es] finely

Cut your lemon[s] in half

Chop your parsley finely, including the stalks

Add the drained bulgur wheat to a mixing bowl with the diced tomato, juice of half the lemon[s] and a drizzle of olive oil

Cut the remaining lemon into wedges

Add the honey chickpeas and chopped parsley to the bowl and give everything a good mix up

Taste for seasoning, adding more salt and pepper if needed – this is your warm lemony chickpea tabbouleh