Halve the red peppers, and scoop out the seeds and membrane. Slice the peppers into bite-size pieces. Trim the top off the aubergine, and cut the flesh into 1–2cm chunks.

Pour 1 tbsp olive oil into a large pan and warm to a high heat for 2 mins. Slide the chopped aubergine and peppers into the hot pan. Sprinkle in a pinch of salt and pepper. Fry for 6–8 mins, stirring occasionally, till the veg are softened and golden.

While the peppers and aubergine fry, peel the red onions and thinly slice them. Peel the carrots and dice into small pieces.

Scoop the peppers and aubergine of the pan into a bowl and set aside. Pour another 1 tbsp oil into the pan and reduce the heat to medium. Add the onions and carrots and cook for 10 mins, stirring from time to time, till very soft but not too browned. If they start to colour, turn the heat down a little and add a splash of water.

While the veg fry, peel the garlic cloves and crush or finely chop them. Crumble the vegetable stock cube into a heatproof jug and pour in 1 ltr boiling water. Stir to dissolve.

Stir 1 tbsp each ras al hanut and turmeric into the pan, along with the chopped garlic. Stir and cook for a further 2 mins.

Pour the chopped tomatoes and veg stock into the pan. Bring to the boil. Stir in the bulgar wheat till will mixed. Remove the pan from the heat and cover with a lid. Set aside for 15 mins.

When the bulgar wheat has absorbed all the stock, and is fluffy, stir through the cooked peppers and aubergines. Fold in the baby leaf spinach to wilt it slightly.

Taste the bulgar pilaf and add a little more salt or pepper if you think it needs them. Heap into warm bowls and serve.