Set a large skillet with a lid over medium heat.

Add the chopped almonds to the dry skillet and toast them for 2 to 3 minutes, stirring often, until they smell nutty and look lightly browned in spots.

Transfer the toasted almonds to a small plate so they do not keep cooking in the hot skillet.

Pour the olive oil into the skillet.

Add the chopped onion and 1/2 teaspoon of the salt to the skillet. Cook for 4 to 5 minutes, stirring now and then, until the onion is soft and starting to turn golden at the edges.

Add the chopped garlic, cumin, and cinnamon to the skillet. Stir for 30 seconds, just until the garlic smells fragrant.

Add the bulgur to the skillet. Stir for 1 minute so the grains are coated in the oil and spices.

Add the drained chickpeas and chopped dried apricots to the skillet. Stir to mix them through the bulgur.

Pour the vegetable broth into the skillet. Add the remaining 1/2 teaspoon salt and the black pepper.

Turn the heat up to medium-high and bring the liquid to a boil.

When the liquid is boiling, cover the skillet with the lid and turn the heat down to low.

Cook for 12 minutes, without lifting the lid, until the bulgur is tender and most of the liquid has been absorbed.