Tip the sun dried tomatoes into a heatproof bowl. Cover with boiling water and set aside to soak. Tip the rice into a bowl and cover with cold water. Whisk for 1-2 mins till the water turns cloudy. Drain and rinse. Set aside.

Warm a dry frying pan over a medium heat. Add 1 tsp caraway seeds. Toast for 2 mins, shaking the pan occasionally, till aromatic. Tip into a mortar and grind with a pestle, or put them in a bowl and use a jam jar to roughly crush them.

Trim the very top and bottom off the leeks. Halve them, rinse out any grit and finely slice. Peel and finely chop the carrot. Warm a large pan for 1 min, then add half of the butter, the leeks and carrot. Season with a pinch of salt and pepper. Cook over a low heat, stirring once or twice, for 5 mins till soft.

While the veg sweat, peel and crush the garlic. Finely chop the parsley stalks (keep the leaves for later). Halve the lemon. Chop one lemon half into quarters (keep the other half for later). Drain and rinse the chickpeas.

Stir the crushed caraway, 1 tsp ground cumin, garlic, parsley stalks and lemon quarters into the veg. Add a pinch of harissa – it’s spicy, so add as much or as little as you prefer. Add the chickpeas and 1 bay leaf. Crumble in the stock cube.

Pour 700ml boiling water into the pan. Give it a good stir, cover and turn up the heat. Drain the sun dried tomatoes. Finely chop them and add to the pan. When the stew is boiling, turn the heat down a little and simmer for 15 mins.

Drain the rice and tip into a pan. Cover with 300ml boiling water. Simmer for 10 mins till the rice is tender and the water has been absorbed. Add the remaining butter to the rice and gently stir it through to melt it. Pop on a lid to keep the rice warm while the stew finishes cooking.

Add a squeeze of lemon juice to the stew. Taste it and add more salt, pepper, lemon juice or harissa if it needs it. Ladle the stew into 2 warm bowls, discarding the lemon wedges and bay leaf. Serve with a little extra harissa, the parsley leaves and spoonfuls of yogurt.