Middle Eastern Chickpea Stew & Toasted Freekeh with Roasted Veggies & Garlic Yoghurt

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

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 leaves. Heat a large frying pan over a medium-high heat. Add the pine nuts and toast until golden, 2-3 minutes. Transfer to a small bowl and set aside.

Return the frying pan to a medium-high heat with olive oil (2 tsp for 2 people / 1 tbs for 4 people) and the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt to the garlic oil mixture and combine. Season to taste.

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, diced tomatoes with garlic & olive oil, coconut milk and crumble in the remaining vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil and cook until thickened, 5-6 minutes. Stir through the baby spinach leaves and roasted veggies.