Moroccan Chickpeaand Bulgur with Pickled Onion

Toast the sliced almonds in a large deep frypan over medium heat for about 5 minutes, stirring occasionally, then transfer them to a heat‑proof bowl.

Place half of the thinly sliced onion in a bowl, add the wine vinegar, salt and sugar, and toss to pickle while the almonds toast.

Add a drizzle of olive oil and the ras el hanout to the pan, then add the remaining onion and the sliced courgettes, seasoning with a pinch of salt; sauté for about 5 minutes until the vegetables are tender and lightly golden.

Stir in the spinach and the drained, rinsed chickpeas and cook for 2–3 minutes until the spinach wilts.

Add the bulgur wheat, water, and the stock cube; stir well, bring to a gentle simmer, then lower the heat, cover the pan, and cook for 10 minutes. Turn off the heat and let the bulgur sit, covered, for another 10 minutes.

Serve the bulgur in bowls, topping each serving with a dollop of hummus, the toasted almonds, and the pickled onions.