Chickpea Tagine with Broccoli Bulgur and Harissa Yoghurt

Steps

1. a medium pot of salted water to the boil.
2. Add bulgur and broccoli to pot of boiling water, cover with a tightfitting lid and remove from heat. Allow to steam, still covered, for 12-15 minutes, or until bulgur is just tender. Drain well in a sieve, then return to the pot with remaining broccoli bulgur ingredients and season with salt.
3. While bulgur and broccoli are cooking, heat a drizzle of oil in a large fry-pan on medium heat. Cook onion, courgette and carrot for 4-5 minutes, until softened.
4. Add garlic, ginger and tagine spice mix and cook for a further 1 minute, until fragrant. Add remaining tagine ingredients and bring to a simmer, reduce heat to low and simmer a further 5-8 minutes, until slightly thickened.
5. Mix all harissa yoghurt ingredients together in a small bowl.
6. Roughly chop coriander and pistachio nuts and cut lemon into wedges.
7. spoon broccoli bulgur onto plates and top with chickpea tagine and a dollop of harissa yoghurt. Garnish with coriander and pistachios and squeeze over a lemon wedge just before eating.