Peel and finely chop the red onion. Set a large pan on a medium heat and add ½ tbsp olive oil and the onion. Season with a pinch of salt and fry, stirring often, for 5 mins till the onion starts to look glossy.

While the onion fries, halve the green pepper and scoop out the seeds and white pith. Roughly chop the pepper. Finely chop the chilli (for less heat, halve the chilli and scoop out the seeds and white pith before chopping). Finely chop the parsley stalks, setting the leaves aside for later. Drain the chickpeas and rinse them under cold water.

Add the pepper, chilli and parsley stalks to the onion. Fry, stirring often, for 3 mins. Add 1 tbsp Cajun seasoning and continue to stir and fry for 2 mins, till the pan smells aromatic.

Tip in the drained chickpeas and add the bulgar wheat. Stir well to mix. Pour in the tinned cherry tomatoes, then half-fill the tin with around 200ml 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.