Tomato, Prawn & Chickpea Stew

Serves: 4

Prep time: 10 minutes

Cooking time: 20 minutes

Ingredients:

300g raw king prawns 

300g cherry tomatoes, chopped in half

400g chopped tomatoes (1 tin)

400g chickpeas (1 tin)

1 tbsp tomato purée

1 glass dry white wine 

1 lemon

2 tbsp olive oil

1 medium bunch of dill, finely chopped 

2 tsp dried oregano 

1 tsp dried thyme 

1 tsp cayenne pepper 

1 tsp cinnamon 

1 tsp paprika

300g rice to serve  

Method:

• Using a sieve rinse the rice in cold water, and transfer to a medium saucepan of water. Bring to the boil, then reduce to simmer and cook for approx. 18 minutes until cooked and tender (or otherwise according to packet instructions). 

• Meanwhile, in a large frying pan heat 1 tbsp of olive oil on a medium-high heat and add the prawns to the pan. Season with the oregano, thyme, paprika, juice from half the lemon and salt & pepper. Fry for 2 minutes or so until the prawns go pink and start to curl. Remove from the pan and set aside. 

• Now, add the onion and garlic to the pan with another dash of olive oil and cook for 3-4 minutes. Stirring regularly. Remove the onions from the pan and set aside. 

• Turn the heat up to high, and add the white wine & remaining lemon juice to the pan. Allow to simmer for a minute or so, before adding the fresh cherry tomatoes and cook for a further 2-3 minutes. Add the tinned tomatoes and tomato purée. Lower the heat to medium, stir and cook for a further 2-3 minutes. 

• Finally, return the prawns, onions and chickpeas to the pan and stir thoroughly. Add a few tbsp of water if needed to thin out the sauce. Cook for a further 3-4 minutes, until heated through.

• Rinse the cooked rice with boiling water to remove excess starch, and serve onto plates. Spoon the stew on top of the rice and serve immediately, with extra wedges of lemon and salt & pepper to taste. Enjoy!