Preheat your grill to high. Line a baking tray with foil. Trim the green top off the aubergine, then chop it into chunks around 3cm long. Spread the aubergine out on the baking tray, drizzle over 1½ tbsp olive oil and season with a pinch of salt and pepper. Toss to coat the aubergine in the oil and seasoning, then slide under the grill for 10-12 mins, turning halfway through, till the aubergine is browned and tender. Set aside.

While the aubergine grills, peel and finely chop the onion. Warm a medium pan on a low heat for 1 min, then add ½ tbsp olive oil and the onion. Season with a pinch of salt and pepper and pop a lid on the pan. Sweat the onion, stirring often, for 10 mins till the onion is glossy and soft but hasn’t picked up too much colour. If it starts to brown or dry out, turn the heat down and add 1-2 tbsp water.

While the onion sweats, fill and boil your kettle. Rinse the rice under cold water, then tip into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down and very gently simmer for 8 mins till all the water has been absorbed. Take the rice off the heat and let it sit in the pan, lid on, for 5-10 mins to steam and finish cooking the rice.

Roughly chop the tomatoes. Peel and grate or crush the garlic. Finely chop the parsley stalks, setting the leaves aside for later. Stir the garlic and parsley stalks into the onion with 1 tbsp baharat and a pinch of dried chilli flakes (they’re hot, so use as much or as little as you prefer). Cook and stir for 2 mins till the pan smells aromatic.

Add the tomatoes and cook, stirring occasionally, for 5 mins till the tomatoes are soft and pulpy. While the tomatoes cook, drain and rinse the chickpeas. Tip the chickpeas into the pan. Add the grilled aubergine. Gently stir to mix, cover with a lid and simmer for 8-10 mins till the chickpeas are just tender.

While the stew simmers, tip the pine nuts into a dry frying pan. Toast on a medium heat for 1-2 mins till golden brown, then take off the heat. Roughly chop the parsley leaves.

Taste the aubergine stew and add a pinch more salt or pepper if you think it needs it. Drain any excess water off the bulgar wheat and divide it between 2 warm plates or bowls. Ladle over the aubergine stew and top with the pine nuts and parsley to serve.