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Speedy Creamy Brazilian Style Chickpeas and Prawns

Speedy Creamy Brazilian Style Chickpeas and Prawns

with Lime and Coriander Bulgur Wheat
Recipe Development Team
Recipe Development TeamUpdated on April 03, 2026
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Get 50% off your first box & free treats for 2 months!
Calories
: 
63 kcal
Protein
: 
9g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Crustaceans
  • May contain traces of allergens
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

20 grams

Vegetable Stock Paste

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Leek

2 unit(s)

Garlic Clove

1 unit(s)

Lime

1 bunch(es)

Coriander

1 carton(s)

Chickpeas

1 sachet(s)

Brazilian Style Spice Mix

(May contain traces of: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)

180 milliliter(s)

Coconut Milk

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

1 tbsp

Honey

Energy (kJ)263 kJ
Energy (kcal)63 kcal
Fat0.4 g
of which saturates0.2 g
Carbohydrate6 g
of which sugars6 g
Protein9 g
Cholesterol78 mg
Salt1 g
Potassium42.8 mg
Calcium19.9 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Kettle
•Lid
•Large Saucepan
•Baking Tray
•Pan
•Sieve
•Garlic Press

Instructions

Start the Bulgur
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.

b) When the kettle has boiled, pour the water for the bulgur (see pantry for amount) into a large saucepan. Stir in half the veg stock paste and bring to the boil.

c) Stir in the bulgur and crispy onions, 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.

Roast the Courgette
2

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.

Fry the Leek
3

a) While the courgette cooks, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. 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. Drain the prawns.

d) Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. Add the Brazilian style spice mix, garlic and chickpeas. Stir-fry for 1 min.

Stir the Sauce
4

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

b) Bring to the boil, then stir through the prawns.

c) Simmer until the sauce has thickened slightly, 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.

Finishing Touches
5

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.

Serve
6

a) Add the bulgur wheat to one side of your shallow bowls. 

b) Spoon the chickpeas, prawns and sauce onto the other side. 

c) Scatter the remaining coriander over the chickpeas to finish.

d) Serve with any remaining lime wedges.

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