Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the stalk off the onion squash and slice in half Scoop the seeds out, and slice the flesh into 2-3cm thick wedges (the skin is edible so you don't need to peel the squash). Arrange the wedges in a large roasting tin and drizzle over1 tbsp olive oil. Add a pinch of salt and pepper and toss to coat evenly. Roast for 35 mins, till tender and caramelised.

While the squash roasts, peel the onion and thinly slice it. Peel the garlic cloves and crush or finely chop. Separate the parsley leaves from the stalks (save the leaves for later), and finely chop the stalks. Roughly chop the dates and the tomatoes.

Pour 1 tbsp oil into a large pan and bring to a medium heat. Slide in the onion, garlic and parsley stalks, and spoon over 1 tsp ras al hanut. Sprinkle in a pinch of salt and pepper and stir to combine. Fry for 5 mins.

Drain the chickpeas and rinse well with cold water. Tip into the onion pan and add the chopped tomatoes and dates. Pour in 100ml boiling water and return to the boil. Reduce to a simmer and cook for 15 mins, stirring every so often.

Meanwhile, pour the bulgar wheat into a large bowl. Top up with 300ml boiling water, and cover the bowl with a large plate or chopping board. Set aside for 15 mins to soak.

Finely grate the lemon zest. Finely chop the reserved parsley leaves. When the bulgar wheat has soaked up all the water, add the lemon zest and chopped parsley. Squeeze in the lemon juice and add 1 tbsp oil and a little salt and pepper. Stir well to combine.

When the squash wedges are tender, remove them from the oven and transfer them into the chickpea stew. Fold well to combine.

Pile the lemony bulgar wheat onto plates and serve with the onion squash and chickpeas stew.