Spicy Bulghur, Bean and Vegetable Casserole

Spicy Bulghur, Bean and Vegetable Casserole

Serves 4)
Total Points 15,  points per serving 4)
Core recipe

5oz (150g) bulghur wheat
1 pint (600ml) boiling stock
1 large mild onion, coarsely chopped
3 celery stalks, cut into ½ inch (1cm) slices
3 carrots, coarsely chopped
3 peppers, peeled, deseeded and coarsely chopped (1 red, 1 yellow and 1 green if available)
4 garlic cloves, crushed
1 tablespoon mild chilli powder (or to taste)
½ teaspoon ground coriander
2 teaspoons ground cumin
½ teaspoon paprika
2 x 14oz (400g) cans of tomatoes
1 can of kidney beans
1 can of chick peas
1 large cauliflower, separated into florets
Salt and freshly ground pepper

To Garnish
Fromage frais
Grated veggie parmesan cheese
Chopped fresh coriander

Combine the bulghur with 8floz (225ml) of the hotstock in a bowl and cover and set aside.

Put the vegetables, ½ pint (300ml) of the remaining stock, and the spices in a flameproof casserole. Bring to the boil, then reduce the heat and simmer briskly, stirring, until the vegetables and spices are frying in their own juices, and the vegetables are tender.

Stir in the tomatoes, bulghur, kidney beans, chick peas and cauliflower, and season with salt and pepper. Simmer partially covered, for 30 minutes or until the mixture is thick and the cauliflower tender but not mushy. Arrange garnishes in bowls and serve with the casserole.