Middle Eastern Style Prawn and Chickpea Tagine
with Charred Courgette and Buttery Bulgur
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Red Onion
20 grams
Vegetable Stock Paste
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
2 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain Celery)
1 carton(s)
Chickpeas
1 carton(s)
Tomato Passata
50 grams
Harissa Paste
(Contains Sulphites)
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutritional information
Utensils
Instructions
Halve, peel and chop the red onion into small pieces.
Heat a drizzle of oil in a large saucepan on medium-high heat. When hot, add half the onion, fry until softened, 4-5 mins.
Pour the water for the bulgur wheat (see ingredients for amount) into the pan, stir in half the veg stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
While the bulgur cooks, peel and grate the garlic (or use a garlic press). Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.
Drain and rinse the chickpeas in a sieve. Pop half into a medium bowl and roughly mash with the back of a fork.
Heat a drizzle of oil in a large frying pan on high heat.
When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.
Once cooked, season with salt and pepper, then transfer the courgette to a bowl and cover to keep warm.
Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.
When hot, add the remaining onion and cook until softened, 4-5 mins.
Add the garlic and fry for 30 secs, then add the chickpeas (both whole and mashed) and cook for 1 min more.
Stir in the passata, remaining veg stock paste, the sugar and water for the sauce (see ingredients for amount) and two thirds of the harissa paste. Bring to the boil then lower the heat and simmer until thickened, 3-4 mins.
Once the sauce has thickened, stir in the prawns and cook for a further 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
Once the prawns are cooked, stir in the charred courgette. Season with salt and pepper then stir in half the butter (see pantry for amount). Add a splash more wter if you feel it needs it. Remove from the heat.
When everything is ready, fluff up the bulgur using a fork and stir through the remaining harissa paste and remaining butter.
Share the bulgur between your bowls and top with the prawn and chickpea tagine.
Enjoy!
