Heat your oven to 200°C/Fan 180°C/Gas 6. Drain the chickpeas and tip them into a roasting tin. Add 1 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 till golden.

While the chickpeas roast, fill your kettle and boil it. Peel and finely chop the onion. Pop a medium pan on a medium heat and add ½ tbsp olive 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, roughly chop the parsley leaves and stalks. Tip the raisins into the pan, along with most of the parsley (keep a few pinches back for garnishing), and 1 tsp harissa paste (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 it's tender and has absorbed all the water.

When the bulgar wheat is cooked, fluff it up with a fork. Taste the pilaf and add a pinch more salt or harissa if you think it needs it. Divide between 2 warm plates or bowls and top with the roast chickpeas and remaining parsley to serve.