Scrub the carrot. Peel the parsnips and Jerusalem artichokes (don't worry about the odd bit of skin). Chop all 3 into bite-sized chunks.
Peel the garlic cloves and crush or finely chop them. Peel the fresh turmeric and finely grate it (it will dye everything yellow, so grate it onto a plate you can wash up straight away and use gloves to protect your fingers). Chop the dried figs into small pieces, discarding the woody stems.
Pour 1 tbsp oil into a pan set over a medium heat. Add the veg with the garlic and turmeric. Spoon in 1 tsp ground cumin and a pinch of salt and pepper. Drop in the cinnamon stick and fry for 5 mins, stirring occasionally. Add the figs.
Pour in the tomatoes and 200ml boiling water. Stir to combine. Bring the stew to the boil, then partially cover and reduce to a simmer. Cook for 30 mins till the the sauce has thickened.
Meanwhile, pour the bulgar wheat into a heatproof bowl. Sprinkle in a little salt and pour over 300ml boiling water. Cover with a plate, and set aside for 15 mins to soak.
Trim any woody ends away from the kale and roughly shred the leaves. When the stew has cooked for 30 mins, stir in the kale and cook for a further 5 mins, till the kale is wilted.
Serve the stew with piles of fluffy bulgar wheat and dollops of refreshing yogurt on the side.