In a large bowl, use your hands to massage kale with olive oil and lemon juice for a minute or two until kale starts to relax. Maybe you can relax a little, too.

Add chopped scallions and smoked paprika, allspice, turmeric and bulgur. Toss to combine.

Add diced tomatoes, agave and water or vegetable broth. Give everything a good stir to combine and cover. Pop it in the fridge, if you’ve got one, leave it on the counter if you don’t. After an hour, bulgur should have absorbed all the liquid. Season with sea salt and pepper and fluff with a fork.

In a separate bowl, toss chickpeas with cumin and perhaps a pinch of sea salt.

To serve, spoon bulgur into 4 bowls.  Scatter spiced chickpeas over the bulgur.

Sprinkle on the chopped cilantro. Drizzle on some tahini, if you like.