Chickpea and Cherry Tomato Tagine with Tabbouleh

Steps

1. Heat a drizzle of oil in a small pot on medium heat. Cook onion and salt for 2-3 minutes, until soft. Add stock and bring to a simmer. Once simmering add bulgur, stir then cover with a tight-fitting lid. Remove from heat and allow to steam, still covered for 10 minutes.
2. Heat a large, dry fry-pan on medium heat. Toast almonds for 3-4 minutes, until golden brown, shaking pan often to ensure even browning. Transfer to a small bowl and return pan to medium heat with a drizzle of oil.
3. Cook onion, garlic and ginger with a pinch of salt for 2-3 minutes, until soft.
4. Add tagine spice mix and cook a further 30 seconds, until fragrant. Add courgette, cherry tomatoes, chickpeas and sweet chilli. Simmer gently for 4-5 minutes, until thickened. Season with salt and pepper.
5. When bulgur has finished steaming, fluff up grains with a fork and gently fold through rocket leaves, apricots, cranberries and orange peel. Season with salt and pepper.
6. Divide rocket tabbouleh between plates and top with tagine and a dollop of chai coconut yoghurt. Sprinkle over almonds and coriander.