Ingredients

• 1 garlic clove
• 1/2 tsp ras el hanout
• 1 parsnip
• 2 carotts
• ¼ butternut pumpkin
• 200 g crushed tomatoes
• 1 tsp veggie stock
• 20g flaked almonds
• 1 bunch parsley
• 1 yellow onion
• 1 tbs olive oil
• 100 g bulgur

Directions

TO START

• Peel and chop the onion and garlic. Wash and chop the fresh herbs. Cook the flaked almonds on a dry pan over high heat for 3-4min until golden. Reserve.
• Peel and dice the parsnip, carrot and butternut.