• Halve, peel and chop the onion into small pieces.
• Add a little oil to a large pot on medium-high heat. When hot, add half the onion. Fry until softened, 4-5 mins.
• Add 240ml water (double for 4p) and half the stock to the pot. Bring to the boil. Add the bulgur, bring back to the boil. Simmer, 1 min.
• Cover the pot and remove from heat. Leave for 12-15 mins or until ready to serve.

TIP: If you're in a hurry you can boil the water in your kettle.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Trim the courgette then slice into 1cm thick rounds.
• Drain and rinse the chickpeas. Pop half into a bowl and roughly mash with the back of a fork.

• Heat a pan on high heat (no oil).
• When hot, add the courgette rounds and cook until charred, 3-4 mins each side. Turn only every couple of minutes - this will result in the courgette picking up some nice colour.
• Once cooked, season with salt and pepper, then chop into roughly 1cm pieces. Transfer to a bowl and cover to keep warm.

• Wipe out the (now empty) pan and return to medium-high heat with a drizzle of oil.
• When hot, add the remaining onion and cook until softened, 4-5 mins.
• Add the garlic and chickpeas (both whole and mashed) and cook for 1 min more.

• Pour in the passata, 100ml water (double for 4p), remaining stock and two-thirds of the harissa paste.
• Stir together, then bring to a simmer and cook until thickened, 8-10 mins. Season to taste with salt and pepper.
• Bring to the boil, stir in the prawns and cook for a further 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

• When everything is ready, fluff up the bulgur using a fork and stir through the remaining harissa paste until well combined.
• Share the bulgur between your bowls and top with the harissa prawn stew.
• Finish with the charred courgette.