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Ready, Steady, Spaghetti
by Lucy Broadhurst

Serves 6


• 3/4 cup bulgur
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground cumin
• 1 teaspoon Chile powder
• 1/2 teaspoon ground cinnamon
• 2 (14-ounce) cans crushed tomatoes
• 3 cups vegetable stock
• 15½ ounces canned red kidney beans, rinsed and drained
• 15½ ounces canned chickpeas, rinsed and drained
• 11 ounces canned corn kernels, rinsed and drained
• 2 tablespoons tomato paste
• plain yogurt, to serve


1. Put the bulgur in a heatproof bowl and pour in 1 cup of hot water. Leave to stand until needed

2. Heat the oil in a large saucepan and add the onion. Cook for about 10 minutes over medium heat, stirring occasionally, or until soft and lightly golden. Add the garlic, cumin, chile, and cinnamon, and stir-fry for 1 minute.

3. Add the bulgur and all the remaining ingredients, except the yogurt, and stir to combine. Decrease the heat to low and simmer for 30 minutes. Serve with a dollop of yogurt.


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