Middle Eastern Style Paneer Stew

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

NOTE: Swapping to paneer? Chop the paneer into 2cm cubes. Season as instructed and fry until golden all over, 5-8 mins. Remove from pot once cooked. Stir back into sauce before serving.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• 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) and remaining stock 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.