From previous night soak the Chickpeas in water.

Add 2 tablespoons of EVOO in a large frying pan over medium-high heat for 1-2 minute. Add the onions and the fennel and sauté for 10 minutes until nicely caramelized and browned. 2 minutes before the end add the cumin seeds, a pinch of salt and pepper and toss. Deglaze with 15 ml of lemon juice and keep aside.

To make our vinaigrette take a small bowl and add 2 tablespoons of oil, the Balsamic vinegar and a pinch of salt and pepper and whisk. Keep aside.

In a medium pot add the Chickpeas and bring the water that Chickpeas were hydrating overnight, plus more water to be 5-6 cm above Chickpeas, to a boil. Reduce the heat and simmer for about 45 minutes with lid almost covering the pot. You want your Chickpeas soft but not overcooked. Avoid cleaning the foam created in the water. Strain and set aside.

In a small bowl add the orange juice, the remaining 30 ml of lemon juice the lemon zest along with the dry coriander. Pour on a measuring jar and top up with water to reach 800 ml.

In the meantime, in a medium pot on medium heat add 1 tablespoon of oil and heat up for 1 minute. Add the bulgur and sauté for a minute and until the bulgur is well tossed with the oil. Season with salt and pepper, toss, turn the heat up and immediately add the citrus/water mixture. Bring to a boil, wait for a minute while stirring, take of the heat and cover with the lid for 12 minutes. Finally uncover and place a kitchen towel to absorb any remaining humidity, for further 12 minutes. Uncover and fluff with a plastic fork.

To start building our dish, take a large bowl and add the cooked chickpeas. Season with a bit of salt and pepper and add the onions/fennel, the olives, lemon confit, the vinaigrette and toss. Take a flat dish and add the bulgur making a small well in the middle where you place the chickpeas mixture and garnish with the parsley.