Sage, Chilli & Ricotta Parsnips with Bulgar Wheat Recipe | Abel & Cole
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Ingredients
- 500g parsnips
- 75g bulgar wheat
- 2 red onions
- 2 garlic cloves
- 400g tin of chickpeas
- A pinch or two of dried chilli flakes
- A handful of sage, leaves only
- 1 lemon
- 2 tbsp ricotta
- 50g rocket
- 2 tsp olive oil
- Sea salt
- Freshly ground pepper
- 150ml boiling water
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