Middle Eastern Style Double Prawn Stew

Name: Middle Eastern Style Double Prawn Stew with chickpeas, courgette and bulgur
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 300 grams Prawns; 1 unit(s) Onion; 120 grams Bulgur Wheat; 1 unit(s) Courgette; 1 pack(s) Passata; 2 unit(s) Garlic; 1 pack(s) Chickpeas; 1 sachet(s) Harissa Paste; 1 sachet(s) Middle Eastern Style Spice Mix; 1 sachet(s) Honey; 1 unit(s) Chilli; 1 sachet(s) Vegetable Stock; ½ tsp Sugar; ¼ tsp Salt; to taste Water; to taste Oil; to taste Salt; to taste Pepper; to taste Butter; to taste Sugar

with chickpeas, courgette and bulgur

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This Middle Eastern-inspired stew is bursting with amazing flavours. The harissa spiced prawns shine as the star of the show while the chickpeas, bulgur and veg all work together to make this a perfectly balanced and filling meal.

Tags:

Spicy

•Quick

•Eat Me First

•Protein Rich

Allergens:

Wheat

•Sesame

•Mustard

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

300 grams

Prawns

1 unit(s)

Onion

120 grams

Bulgur Wheat

(Contains: Wheat May be present: Soya, Peanut, Nuts, Sesame)

1 unit(s)

Courgette

1 pack(s)

Passata

2 unit(s)

Garlic

1 pack(s)

Chickpeas

1 sachet(s)

Harissa Paste

1 sachet(s)

Middle Eastern Style Spice Mix

(Contains: Sesame, Mustard)

1 sachet(s)

Honey

1 unit(s)

Chilli

1 sachet(s)

Vegetable Stock

Not included in your delivery

½ tsp

Sugar

¼ tsp

Salt

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Sugar

Nutrition Values

Energy (kJ)3101 kJ

Energy (kcal)741 kcal

Fat14.4 g

of which saturates2.4 g

Carbohydrate97.7 g

of which sugars22.2 g

Dietary Fiber15.6 g

Protein43.2 g

Cholesterol156 mg

Salt6.87 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Grater

•Pot with Lid

Cooking Steps

Place a pot over medium-high heat with a drizzle of oil.
Halve, peel and chop the onion into small pieces.
When oil is hot, fry half the onion until softened, 4-5 mins.
Add 240ml water (per 2P) and stock to the pot. Bring to the boil.
Add the bulgur, bring back to the boil then simmer for 1 min. Cover and remove from heat. Leave aside for 12-15 mins (or until ready to serve).

Place a (separate) large pot over medium-high heat with a drizzle of oil.
When the oil is hot, add the remaining onion.
Cook until softened, 4-5 mins.
Season with salt and pepper.

Meanwhile, peel and grate the garlic (or use a garlic press). Halve, deseed and chop the chilli.
Trim the courgette, then quarter lengthways. Slice widthways into 1cm thick pieces.
Drain and rinse the chickpeas.
Pop half into a bowl and roughly mash with the back of a fork.
Once the onion has softened, add the garlic, Middle Eastern spice and chickpeas (whole and mashed). Cook until fragrant, 1 min.

Pour 100ml water (per 2P) into the chickpeas along with the passata.
Stir in chilli flakes (use less if you don't like spice), ½ tsp sugar (per 2P) and ¼ tsp salt (per 2P).
Cover and cook until thickened, 8-10 mins.

When 5 mins of cooking time remain, stir in the prawns and courgette.
Cover again and simmer until prawns are cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Stir a knob of butter and harissa paste through the stew.
Loosen with a splash of water if you feel it's too thick.
Season with salt, pepper and sugar.

When everything is ready, fluff up the bulgur with a fork. Season to taste with salt and pepper.
Share the bulgur between bowls and top with the harissa prawn stew.
Finish the stew with a drizzle of honey.