Warm the olive oil in a thick-bottomed saucepan on a medium heat.
Fry the pasta bits in the oil for a minute, stirring, until they look like slightly scorched straws. Then add the bulgar wheat and stir for another minute or two.
Stir in the cinnamon
and the salt, and then pour the water into the pan. Add the bay leaves
, and bring to a boil, then turn down to the lowest heat, add a lid, and leave for 15 minutes, until all the water has been absorbed.
Put another thick-bottomed saucepan
on a medium heat, add the chorizo
pieces and fry
until the orange
oil runs out. Then add the sherry
and let it bubble away. Add the apricots (if using), along with the chickpeas
) and canned tomatoes, and 3/4 fill each empty tomato can with water and swish it out into the pan. Put on a high heat to bubble for about 5 minutes. Add salt and pepper, to taste.
Serve with the bulgar wheat and, if there's any to hand, some chopped cilantro
Make Ahead Note: The stew
can be made up to 2 days ahead. Transfer to non-metallic bowl to cool, then cover and refrigerate as soon as possible. Reheat gently in large saucepan, stirring occasionally, until piping hot.
Freeze Note: The cooled stew can be frozen in airtight container for up to 3 months.