Chorizo And Chickpea Stew

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2 tablespoons regular olive oil

2 ounces spaghettini or vermicelli, torn into 1-inch lengths

2 3/4 cups bulgar wheat

1 teaspoon ground cinnamon

2 teaspoons kosher salt or 1 teaspoon table salt

1 quart water

2 bay leaves

12 ounces chorizo, cut into coins and then halved

1/4 cup amontillado sherry

1/2 cup (about 16) soft dried apricots, snipped into pieces with scissors, optional

2 (15-ounce) cans chickpeas (garbanzo) or mixed beans, rinsed and drained in a colander

2 (14-ounce) cans cherry tomatoes, plus 1 1/2 cans water

Salt and pepper

Chopped fresh cilantro, to serve, optional

Thaw overnight in refrigerator and reheat as above.

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