In a medium sized pan, heat half the oil over a medium/low heat.
Add garlic, onions, green pepper and saute briefly, about 2 minutes.
Add the cumin and stir through.
Stir in the pastes and pour in the water.
Add the wheat and remove the pan from the heat.
Pop a lid on the pan and set aside for 20 minutes. (Make the chickpeas).
Fork the grains to separate them.
Add the lemon juice, olive oil, molasses.
Add the parsley and spring onion and season. Mix everything throughly.