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.

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.

a) While the courgette cooks, halve the bell pepper and discard the core and seeds. Slice into thin strips. 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. 

d) Once hot, add the sliced pepper and fry until tender, 5-6 mins. Continue to stir while it cooks. Add the Brazilian style spice mix, garlic and chickpeas. Stir-fry for 1 min.

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

b) Bring to the boil, then simmer until the sauce has thickened slightly, 3-4 mins.

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.

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

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

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

d) Serve with any remaining lime wedges.