Speedy Creamy Brazilian Chickpeas

a) Meanwhile, trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.

b) Add the courgette to a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.

c) When the oven is hot, roast on the top shelf of your oven until softened and browned, 18-20 mins. Turn halfway through.

a) While the courgette cooks, halve the bell pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).

b) Cut the lime into wedges. Roughly chop the coriander (stalks and all). Drain and rinse the chickpeas in a sieve.

c) Heat a drizzle of oil in a large frying pan on medium-high heat. 

d) Once hot, add the sliced pepper and fry until tender, 5-6 mins. Continue to stir while it cooks. Add the Brazilian style spice mix, garlic and chickpeas. Stir-fry for 1 min.

a) Add the coconut milk, remaining vegetable stock paste and honey (see pantry for amount) to the pepper pan.

b) Bring to the boil, then simmer until the sauce has thickened slightly, 3-4 mins.

a) When the courgette and bulgur are cooked, stir the courgette, half the coriander and half the lime juice from the lime wedges into the bulgur wheat. 

b) Add a generous squeeze of lime juice to the chickpeas.

c) Taste the sauce and season with salt and pepper or an extra drizzle of honey if needed.