1. Put the bulgar wheat in a bowl and pour boiling water over to cover. Leave to swell for 20 minutes, before draining if necessary. With a fork, fluff up and separate the grains. While the wheat is soaking, cook the stew.

2. Heat a deep, heavy-based pan over a moderate heat and pour in the oil. Fry the onions until soft and translucent. Add the garlic, cumin seed and cinnamon stick (if using) and cook for about a minute, until fragrant.

3. Add the herbs, broccoli and chickpeas with their liquid, and season with salt and pepper. Cover and bring to the boil, before lowering the heat to a simmer. Cook for about 15 minutes, stirring occasionally.

4. Serve the stew hot with the bulgar wheat and an optional dab of harissa.