Trim the top off the aubergine, then dice the aubergine into 2cm thick chunks. Warm a large pan over a medium heat for 2 mins, then add 1 tbsp olive oil and the aubergine. Set the heat to medium-low and fry for 8 mins, stirring occasionally, till the aubergine is well browned.

While the aubergine browns, peel and finely chop the onion. Dice the tomatoes. Scoop the browned aubergine out of the pan and set aside on a plate. Add another 1 tbsp olive oil to the pan and add the onion and tomato. Season with a little salt and fry, stirring every so often, for 5 mins till the onion is glossy and the tomatoes are soft and pulpy.

While the veg fry, peel and crush or grate the garlic. Drain the chickpeas and rinse them. Crush 4 of the cardamom pods with the flat side of your knife to split them open a little.

Stir the garlic, chickpeas and split cardamom pods (scooping in any black seeds that may escape) into the pan. Tip the fried aubergine back into the pan, and add the bulgar wheat. Crumble in the stock cube and give everything a good stir to mix. Pour in 350ml boiling water, stir to mix, and cover with a lid or baking tray. Bring the pan to the boil, then turn the heat down and very gently simmer for 10 mins till the bulgar wheat has absorbed all the water and become tender.

While the bulgar pilaf simmers, make your dressing. Halve the chilli and scoop out the seeds and white pith (or leave them in for a hotter flavour). Finely chop the chilli and pop it in a small bowl. Finely chop the coriander, leaves and stalks, and scoop into the bowl with the chilli.

Finely grate the lime zest into the bowl and squeeze in all the juice. Add 1 tbsp olive oil and a pinch of salt. Stir together to make a dressing. Taste and add a pinch more salt if you think it needs it.

If the bulgar wheat has absorbed all the water, take the pan off the heat and let it sit, lid on, for 5 mins to steam the bulgar and finish cooking it.

While the bulgar steams, pick the leaves off the mint sprigs. Heap them up on your chopping board with the parsley, leaves and stalks, and finely chop the herbs. Fluff the bulgar wheat with a fork, then stir in most of the chopped herbs.

Scoop the bulgar wheat onto 2 warm plates or bowls, discarding the cardamom pods if you spot them. Drizzle over the chilli and coriander dressing, and garnish with the last of the chopped herbs to garnish. Serve straight away.