Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub and trim the parsnips and slice them into batons. Scatter the parsnips onto a baking tray. Toss with 1 tsp oil and a pinch of salt and pepper. Slide the parsnips into the oven and roast for 25 mins, turning halfway, till golden and tender.

While the parsnips cook, tip the bulgar wheat into a heatproof bowl and pour in 150ml boiling water. Pop a plate on the bowl and set aside to soak for 10-15 mins. The bulgar will soak up the water and become tender.

Peel and thinly slice the red onions. Peel the garlic cloves and thinly slice them. Drain the chickpeas and rinse with cold water.

Pour 1 tsp oil into a large pan and warm to a medium heat. Slide in the onion and garlic. Fry for 5-6 mins, stirring occasionally, till slightly softened.

When the parsnips have roasted, transfer them to the frying pan. Add the drained chickpeas. Sprinkle in a pinch of chilli flakes (they’re super spicy, so use as much or little as you prefer), along with the sage leaves. Grate in the lemon zest. Stir and fry for 5 mins, till warmed through. Squeeze in the juice from half the lemon, scatter in half the rocket leaves and fold together.

Fluff up the bulgar wheat with a fork and divide it between 2 plates. Top with the veg and chickpeas. Top each plateful with 1 tbsp of ricotta. Scatter over the remaining rocket leaves and serve with wedges of the leftover lemon half on the side.