Peel and finely chop the onions. Halve the peppers and scrape out the seeds and white pith. Roughly chop the peppers. Peel and grate or crush the garlic. Warm a large pan on a medium-low heat for 2 mins, then drizzle in 1 tbsp olive oil. Add the onions and peppers and cook for 10 mins, stirring occasionally, till the veg have softened. If they start to colour, turn the heat down and add 1-2 tbsp cold water.

While the veg cook, trim and peel the carrots, and chop them into 2cm-thick pieces. Drain and rinse the chickpeas. Fill and boil your kettle.

After 10 mins, add the garlic to the pan and cook for 2 mins, stirring. Add the carrots, chickpeas, 1 tbsp ras al hanut and a pinch of salt and pepper. Stir well, then pour in the chopped tomatoes and 800ml boiling water. Bring to a boil, pop on a lid and simmer for 5 mins.

Tip the bulgar wheat into the pan and give it a stir. Pop on a lid and simmer for 10 mins till the bulgar is tender.

While the stew simmers, zest the lemon. Roughly chop the coriander leaves and stalks.

Add half the coriander to the pan and stir it through the stew. Stir in the lemon zest and squeeze in the juice from 1 half. Taste the stew and add more salt, pepper or lemon juice if you think it needs it. Serve in warm bowls topped with the remaining coriander.