One-Pot Veggie Tagine With Jewelled Bulgur Wheat

Heat the olive oil in a large lidded pan, casserole dish or tagine over a medium heat. Add the carrots, sweet potato, courgette, onion, peppers and butternut squash. Cook for 10 minutes, until starting to soften, then add the garlic, ginger, lemon juice, spices, salt and pepper and stir well to coat all the veggies with the spices.

Add the vegetable stock, chopped tomatoes, chickpeas and apricots and reduce to a gentle simmer. Put the lid on and cook over a low heat for about 1½ hours until the veggies are soft. Stir through the parsley before serving.

Put the bulgur wheat, raisins, salt and pepper in a saucepan with 250ml of cold water. Bring to the boil, then reduce to a simmer and put the lid on. Cook for 8 minutes, or until all the water has been absorbed. Turn off the heat and keep the lid on for another 5 minutes, then remove the lid and fluff up the bulgur with a fork.

Deseed the pomegranate and stir through the arils, along with the olive oil. Serve the bulgur wheat alongside the tagine.