Spiced Winter Stew

Remove the top and bottom from the courgette, cut lengthways into 1cm strips then chop into chunks. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Drain and rinse the chickpeas in a sieve.

Heat a splash of oil in a large saucepan on medium-high heat. Add the courgette, and remaining Parisienne herbs. Stir and cook until the courgette begins to soften, 3-5 mins. Add the chopped tomatoes and bring to a simmer. Stir in and dissolve half the vegetable stock pot, then add the chickpeas. Leave to simmer, stirring occasionally until the courgette is soft enough to eat and the stew has thickened, 10-12 mins.

In the meantime, boil the water (amount specified in the ingredient list) in another large saucepan over high heat. Add the remaining stock pot, stir to dissolve. Then add the bulgur wheat. Bring back to the boil then cover with a lid, remove from the heat and leave for 10-15 mins, or until the water has completely soaked into the bulgur wheat.

In a small bowl, mix half the chopped mint into the Greek yoghurt. Keep to one side. Check the stew and add a splash of water if it is getting a bit too thick. When the stew is cooked, taste and add salt and black pepper if it needs it.