Middle Eastern Style Prawn and Chickpea Tagine
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Middle Eastern Style Prawn and Chickpea Tagine

Middle Eastern Style Prawn and Chickpea Tagine

with Charred Courgette and Harissa Bulgur

This Middle Eastern Style Prawn and Chickpea Tagine is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Red Onion

20 grams

Vegetable Stock Paste

(Contains Celery)

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

1 unit(s)


(May contain Celery)

1 carton(s)


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



Nutritional information

Energy (kJ)2565 kJ
Energy (kcal)613 kcal
Fat18.5 g
of which saturates4.3 g
Carbohydrate84 g
of which sugars18.9 g
Protein28 g
Salt4.46 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press
Large Frying Pan


Cook the Bulgur

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 and fry until softened, 4-5 mins.

Pour the water for the bulgur (see pantry 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. 

Prep the Rest

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.

Char the Courgette

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.

Start your Tagine

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. 

Add the Prawns

Once the sauce has thickened, bring to the boil. Stir in the prawns and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're 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 water if you feel it needs it, then remove from the heat. 

Finish and Serve

When everything's ready, fluff up the bulgur using a fork. Stir through the remaining harissa paste and remaining butter. 

Share the bulgur between your bowls and top with the prawn and chickpea tagine.