You can find the bulgur wheat here

LIST OF INGREDIENTS Olive oil 1 onion (I use frozen onion - saves time and your eyes!) 1 ½ tbsp tomato purée 2 tbsp sun-dried tomato paste 500g runner beans, cut diagonally tin of chopped tomatoes ½ coconut sugar 200g bulgur wheat ½ tsp cayenne pepper 325ml “chicken” stock 1tsp chili flakes

For the “chicken”: soya chunks “chicken” stock

For the yoghurt: 200g alpro plain yoghurt 1 fat clove of garlic, minced 1 tbsp olive oil seasonings to taste

METHOD Heat the oil in a pan and add the onion and cook until soft. Add the tomato purée and sun-dried tomato paste and cook for a minute. Stir in the beans, tomatoes, sugar and a little salt and 100ml of water. Cover and simmer until the beans are soft.

Stir in the bulgur wheat, cayenne pepper, the stock, the “chicken” and season. Cover and cook on a low heat for approximately 10 minutes, stirring every now and again until the water has been absorbed. Turn off the heat and leave to stand for five minutes. Mix the garlic and yogurt together in a bowl with 1 tbsp of olive oil and season to taste. Serve the bulgur wheat mixture with the garlic yogurt. Recipe by Rob Trounce

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