Middle Eastern Style Prawn and Chickpea Tagine

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, 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.