Step 1

Preheat the oven to 375º F. Place the chopped carrots, parsnips and shallots in a large ovenproof dish. Add the cinnamon stick, bay leaves, 1 tablespoon of the oil, and all other spices and mix well. Place in the oven and cook for 15 minutes.

Step 2

Add the chopped sweet potato, stir and return to the oven. Continue cooking for about 35 minutes, by which time the vegetables should have softened while retaining a bite, stir halfway through cooking. Add the dried apricots and the chickpeas with their cooking liquid and/or water. Return to the oven and cook for a further 10 minutes or until hot.

Step 3

In the meantime, cook the whole grains in the vegetable broth according to the package directions, adding the remaining 1 tablespoon olive oil.

Step 4

Remove the bay leaves and the cinnamon stick.

Step 5

To serve, spoon cooked whole grains into a deep plate or bowl. Spoon the vegetables onto the center of the grains. Finish with lots of cilantro leaves as desired.