- 1 carrot
- 2 parsnips
- 200g Jerusalem artichokes
- 2 garlic cloves
- A thumb of fresh turmeric
- 50g dried figs
- 1 tsp ground cumin
- 1 cinnamon stick
- 400g chopped tomatoes
- 150g bulgar wheat
- 100g kale
- 150g yogurt
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 500ml boiling water
- 1.
Scrub the carrot. Peel the parsnips and Jerusalem artichokes (don't worry about the odd bit of skin). Chop all 3 into bite-sized chunks.
- 2.
Peel the garlic cloves and crush or finely chop them. Peel the fresh turmeric and finely grate it (it will dye everything yellow, so grate it onto a plate you can wash up straight away and use gloves to protect your fingers). Chop the dried figs into small pieces, discarding the woody stems.
- 3.
Pour 1 tbsp oil into a pan set over a medium heat. Add the veg with the garlic and turmeric. Spoon in 1 tsp ground cumin and a pinch of salt and pepper. Drop in the cinnamon stick and fry for 5 mins, stirring occasionally. Add the figs.
- 4.
Pour in the tomatoes and 200ml boiling water. Stir to combine. Bring the stew to the boil, then partially cover and reduce to a simmer. Cook for 30 mins till the the sauce has thickened.
- 5.
Meanwhile, pour the bulgar wheat into a heatproof bowl. Sprinkle in a little salt and pour over 300ml boiling water. Cover with a plate, and set aside for 15 mins to soak.
- 6.
Trim any woody ends away from the kale and roughly shred the leaves. When the stew has cooked for 30 mins, stir in the kale and cook for a further 5 mins, till the kale is wilted.
- 7.
Serve the stew with piles of fluffy bulgar wheat and dollops of refreshing yogurt on the side.