Place your wheat in a medium saucepan and cover with about a litre of water. Bring to the boil and simmer for about 30 - 35 minutes. At this point the wheat should have swelled and softened, but still have a little bite. Drain and reserve.

Peel and finely dice the onion and garlic. Then chop your aubergine into rough 1 inch cubes. Heat 2 tablespoons of olive oil in a large and deep pan over a medium heat and toss in the onion and garlic. Fry for 3 - 4 minutes until the onion is soft.

Tip in the aubergine and fry for a few minutes before adding the smoked paprika, tomato paste, soy sauce and vegetable stock. Cook vigorously for around 10 minutes until the sauce is very thick and the aubergine soft.

Pour in the coconut milk and season to taste. Then tip in the cooked wheat and mix well. Turn the pan heat to very low to keep the contents warm whilst you prepare the sugar snap peas.

Heat the remainder of the olive oil in a large pan over a medium to high heat. Toss in the cumin seeds and toast for a minute or so, then tip in the chopped chilli and fry until the chilli begins to soften. Pour in your sugar snap peas and increase pan heat. Fry on high for 1 - 2 minutes, moving often so the peas don't catch, then add in the fresh coriander. Cook the pan contents until the coriander has wilted, then spoon out the mixture onto a plate and salt generously with kosher salt. Toss over the aubergine wheat and garnish with the chopped spring onion.