Peel and finely chop the red onion. Halve the peppers and scoop out the seeds and white pith. Roughly chop the peppers. Set a large pan on a medium heat and add ½ tbsp olive oil and the onion and peppers. Season with a pinch of salt and fry, stirring often, for 5 mins till the veg start to look glossy.

While the veg fry, finely chop the chilli (for less heat, halve the chilli and scoop out the seeds and white pith before chopping). Roughly chop the parsley leaves and stalks.

Add the chilli and half the parsley stalks to the onion. Add 1-2 tsp chilli spice blend (it's spicy, so use more or less depending on how hot you'd like your chilli) and continue to stir and fry for 2 mins, till the pan smells aromatic.

Tip in the chickpeas with the liquid and add the bulgar wheat. Stir well to mix. Pour in the tinned cherry tomatoes, then half-fill the tin with around 100ml warm water and pour it into the pan.

Pop a lid on the pan (or use a baking tray if you don't have a lid that fits), and bring to the boil. When boiling, turn the heat down and simmer for 8 mins, till the bulgar is tender. Stir a couple of times and if it looks like it's drying out, add a splash more water and turn the heat down.

Taste the bulgar chilli and add a pinch of salt if you think it needs it. Spoon the chilli into 2 warm bowls and serve garnished with parsley leaves.