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Prawn Chickpea Jumble

Prawn Chickpea Jumble

with Zesty, Minty Bulgur Wheat

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Looking for a tasty midweek dinner option? Try cooking up our Turkey steak with Sweet Potato & Beans in just 20 minutes for a balanced and tasty dinnertime.

Tags:Low Sat FatUnder 550 caloriesLow Salt
Allergens:CrustaceansCereals containing GlutenNuts

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 conflict 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

120 grams

King Prawns


1 pack(s)


100 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

½ sachet

Tomato Puree

1 unit(s)

Echalion Shallot

1 bag(s)



1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Green Pepper

½ unit(s)


1 pot(s)

Ground Cumin

1 pot(s)

Ground Coriander

1 bunch(es)


1 unit(s)

Red Pepper

Not included in your delivery

220 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1958 kJ
Energy (kcal)468 kcal
Fat12.0 g
of which saturates2.0 g
Carbohydrate59 g
of which sugars10.0 g
Protein27 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Halve, peel and finely slice the shallot. b) Halve the peppers and discard the cores and seeds. Chop into small pieces. c) Drain and rinse the chickpeas in a sieve.


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.


a) Fluff up the bulgur with a fork and stir through the lemon zest, walnuts and half the mint and parsley. b) Season to taste with salt and pepper if needed. c) Serve in bowls topped with the prawns, remaining herbs and any remaining lemon wedges for squeezing over. Enjoy!