Step 1

Prepare ice bath, by placing ice into a bowl of water

Step 2

Place an ‘x’ on the bottom of each tomato

Step 3

Blanch tomatoes by placing them into boiling water for 30 seconds and then immediately place them into an ice bath.

Step 4

Remove skins. Chop up finely until almost pureed.

Step 5

Heat up cooking oil in a pot over med - high heat, add onion and garlic and fry until golden.

Step 6

Stir through tomato paste and then stir through capsicum (bell pepper), green chillies, tomatoes, spices and salt. Cover for 10 minutes and allow tomatoes to cook and release juices.

Step 7

Add water and bring it to a simmer. Once simmering add bulgur and chickpeas and stir through. Reduce heat to low and simmer for 25 minutes.

Step 8

After 25 minutes, turn heat off and allow pot to stand covered for 10 minutes.

Step 9

Garnish with parsley and red onion, serve warm