Middle Eastern Style Prawn Stew

While the bulgur cooks, peel and grate the garlic (or use a garlic press). Trim the courgette, then slice into thick 1cm rounds.
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 frying pan on high heat (no oil).
When hot, add the courgette rounds and cook until charred, 3-4 mins each side. Turn only every couple of mins - this will result in the courgette picking up some nice colour.
Once cooked, season with salt and pepper, then chop into roughly 1cm pieces. Transfer 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 minutes.
Add the garlic and chickpeas (both whole and mashed) and cook for 1 min more.

Pour in the tomato passata, water for the sauce (see ingredients for amount), remaining veg stock paste and two thirds of the harissa paste (add less if you don't like heat).
Stir together, then bring to a simmer and cook until thickened, 8-10 mins. Season to taste with salt and pepper.
Bring to the boil, then 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.