Moroccan Spiced Prawn and Chickpea Stew with Paprika
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Ingredients
- 500 g raw king prawns, peeled and deveined
- 1 onion, finely chopped
- 3 garlic cloves
- 2 tsp paprika
- 400 g chickpeas, drained and rinsed
- 400 g chopped tomatoes
- 2 tbsp fresh coriander, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 317 kcal
- Protein
- 30 g
- Carbohydrate
- 22.1 g
- of which sugars
- 5.8 g
- Fat
- 10.4 g
- of which saturates
- 1.5 g
- Fibre
- 8.1 g
- Salt
- 0.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion for 5 minutes until soft, then stir in the garlic and paprika and cook for 1 minute.
- 2
Add the chopped tomatoes and chickpeas and simmer for 10 minutes until thickened.
- 3
Season the prawns and stir them into the sauce, cooking for 3-4 minutes until pink and just cooked through.
- 4
Scatter with the fresh coriander and serve hot.
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