- 2 red onions
- 2 red peppers
- 1 aubergine
- 2 carrots
- 3 garlic cloves
- 1 vegetable stock cube
- 1 tbsp ras al hanut
- 1 tbsp turmeric
- 400g chopped tomatoes
- 500g bulgar wheat
- 50g baby leaf spinach
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1 ltr boiling water
- Large pan
- Vegetable peeler
- 1.
Halve the red peppers, and scoop out the seeds and membrane. Slice the peppers into bite-size pieces. Trim the top off the aubergine, and cut the flesh into 1–2cm-thick chunks.
- 2.
Pour 1 tbsp olive oil into a large pan and warm to a high heat for 2 mins. Slide the chopped aubergine and peppers into the hot pan. Season with salt and pepper. Fry for 6–8 mins, stirring occasionally, till the veg have softened and taken on some colour.
- 3.
While the peppers and aubergine fry, peel the red onions and thinly slice them. Peel the carrots and chop them into small pieces.
- 4.
Lift the peppers and aubergine out of the pan into a bowl and set aside. Pour another 1 tbsp olive oil into the pan and reduce the heat to medium. Add the onions and carrots, season and cook for 10 mins, stirring occasionally, till very soft but not too browned. If they start to colour too quickly, turn the heat down and add a splash of water.
- 5.
While the veg fry, peel the garlic cloves and crush or finely chop them. Crumble the vegetable stock cube into a heatproof jug and pour in 1 ltr boiling water. Stir to dissolve.
- 6.
Stir 1 tbsp each ras al hanut and turmeric into the pan, along with the garlic. Stir and cook for a further 2 mins.
- 7.
Pour the chopped tomatoes and stock into the pan. Bring to the boil. Stir in the bulgar wheat. Take the pan off the heat and cover with a lid. Set aside for 15 mins.
- 8.
When the bulgar has absorbed all the stock and is fluffy, stir through the peppers and aubergines. Fold in the baby leaf spinach to wilt it slightly.
- 9.
Taste the bulgar pilaf and add a little more salt or pepper if you think it needs them. Heap into warm bowls and serve.
- Tip
Eat & Keep
Cool the pilaf, divide into smaller portions and store in airtight containers in the fridge for up to 3 days, or freeze for up to 3 months. Defrost and reheat thoroughly before eating. - Tip
Pump up your pilaf
This hearty pilaf is a satisfying meal for 6 in and of itself, but if you’d like to make it go even further, try serving it with a side of sweet pan-fried onions dressed with sumach, fresh parsley and lemon, and a stack of soft warm flatbreads for scooping.