In a saucepan or skillet with a cover, over medium heat, add the oil.
Add the onion and red pepper and saute until the onion is soft.
Add the garlic, cumin, cinnamon, chili flakes and tomato paste and cook for a few minutes.
Add the bulgur and stir to coat for 1 minute.
Add in the tomatoes, stock, chickpeas, Gops, stir to combine.
Turn the heat to high and bring to a boil.
Cover with the lid, reduce the heat to low, and cook for 15 minutes.
Remove the pan and let stand, with the lid on, for about 5 minutes.
Stir in the parsley and mint.