Prawn Chickpea Jumble

a) Heat a drizzle of oil in a large saucepan on medium heat. When hot, add the shallot and peppers and cook, stirring occasionally, until starting to soften, 2-3 mins. b) Stir in the ground cumin, ground coriander and tomato purée. Cook for 1 minute. c) Stir in the bulgur wheat and chickpeas.

a) From your kettle pour in the boiling water (see ingredients for amount) and bring back to the boil. b) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve (the bulgur will continue to cook in its own steam).

a) Meanwhile, roughly chop the parsley (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks). b) Zest the lemon then chop into wedges. c) Roughly chop the walnuts.

a) Five minutes before the bulgur is ready, heat a drizzle of oil in a frying pan on high heat. b) When hot, add the prawns and a pinch of salt and pepper and stir-fry until cooked, 4-5 mins. iIMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Add a squeeze of lemon juice to the pan and remove from the heat.