Heat your oven to 200°C/Fan 180°C/Gas 6. Drain the chickpeas and tip them into a roasting tin. Add 1 heaped tbsp dukkah, ½ tbsp olive oil and a pinch of salt. Shake the tin to roll the chickpeas around in the spices and oil. Slide the chickpeas into the oven and roast for 15 mins.

While the chickpeas roast, fill your kettle and boil it. Peel and finely chop the onion. Place a mediumsized pan on a medium heat and add ½ tbsp oil, the onion and a pinch of salt and pepper. Cook, stirring often, for 5 mins till the onion looks glossy.

While the onion fries, slice the stalks off the parsley and then finely chop the stalks (keep the leaves for later).

Tip the raisins into the pan with onion. Add the parsley stalks and a pinch of harissa (it’s spicy, so use as much of as little as you prefer). Cook, stirring, for 1 min.

Tip in the bulgar wheat and stir, then pour in 300ml boiling water and stir again. Pop a lid on the pan (or use a baking tray if you don’t have a lid), bring to the boil then turn the heat off and let the bulgar wheat sit in the pan for 8 mins till the bulgar is tender and has absorbed all the water.

While the bulgar soaks, finely chop the parsley leaves. When the bulgar is tender and the water has been absorbed, fluff it up with a fork. Stir in the parsley, then taste the bulgar and add a pinch more salt or harissa if you think it needs it. Divide between 2 warm plates and top with the roast chickpeas and dukkah to serve.