A delicious plate of food, bursting with flavour and goodness and fully vegan (just check your harissa - but usually it's fine).
WHAT YOU NEED (serves 2)
two large red peppers
splash of olive oil
1 large leek
large handful of kale (woody bits removed) - you can also use baby spinach if you prefer
400g can of chickpeas, drained and rinsed
80g bulgur wheat
80g red quinoa
large garlic clove
2 tsp verbena harissa (depending on how hot you like it!)
WHAT YOU DO:
Slice the top off the red peppers, drizzle with a little olive oil and seasoning, and place them with their tops onto a baking tray. Put in an oven at 180 degrees.
Put the bulgur wheat in boiling water a heatproof bowl for about 20-30 minutes until soft.
Chop the shallots, slice the leeks and rip up the kale or spinach) and put in a frying pan (with a lid) with a little oil, soften and add the verbena harissa and chick peas.
Add a splash of water and put the lid on the frying pan. Turn the heat down so that the vegetables steam.
Put the quinoa on to boil. When the quinoa is soft (about 10-15 minutes) the bulgur wheat should have absorbed sufficient water to be soft and fluffy. the vegetables should be softened and all lovely in the harissa.
Fold the grains into the pan with the vegetables. Make sure it's all combined and warmed through.
Get the red peppers out of the oven and pile it in. As you can see, mine was overflowing!