Heat the oil in a large skillet over medium heat.
Add the onion and pepper and saute for 3 minutes until the onion starts to soften
Add tomato and saute for 3 more minutes.
Stir in the tomato paste and add the bulgur wheat and mix to combine.
Add the veggie broth, chili powder, roasted cumin seeds, salt, and pepper
Turn the heat to high and bring to boil, then turn it back to medium-low.
Simmer the bulgur for 10 to 15 minutes.
Add the almonds, and stir to combine.
Remove from the heat, put the lid on it and let sit for 5 to 10 minutes before serving.
Top with chopped cilantro or parsley to serve.