a) Halve, peel and chop the red onion into small pieces. Drain and rinse the chickpeas in a sieve.

b) Heat a drizzle of oil in a medium saucepan on medium-high heat.

c) Once hot, add the onion and cook, stirring frequently, until softened, 3-4 mins.

a) Pour the water for the bulgur (see pantry for amount) into the saucepan with the onion, then stir in the vegetable stock paste and chickpeas. Bring to the boil. 

b) Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat.

c) Leave to the side for 12-15 mins or until ready to serve.

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

b) Halve the mangetout widthways.

a) About 5 mins before the bulgur wheat is ready, heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns and pat dry with kitchen paper.

b) Once hot, add the prawns, mangetout and the roasted spice and herb blend to the pan. IMPORTANT: Wash your hands and equipment after handling raw prawns.

c) Cook, stirring, until the prawns are almost cooked and the mangetout is tender, 3-4 mins.

a) Add the garlic and cook, stirring, until the prawns are cooked, 1 min.

b) Season with salt and pepper. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

a) Once the bulgur is cooked, fluff up with a fork.

b) Stir in the zhoug style paste, then taste and season with salt and pepper.

c) Share the bulgur between your bowls and top with prawns and mangetout.

Enjoy!