Chorizo and Chickpea Stew

Name: Chorizo and Chickpea Stew
Ingredients: 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