Feed your appetite for cooking with Penguin’s expert authors
Harissa Prawns and Chickpeas
From the book
The Chickpea Cookbook: Over 50 recipes inspired by our favourite little superfood
Delicious, fuss-free recipes made with chickpeas
Creative twists on family favourites
Easy recipes for budget-friendly meals
Buy From
Introduction from Heather Thomas
A really easy and economical dish that you can rustle up quickly when you get home from work. And nearly all the ingredients are store-cupboard staples – keep a bag of frozen raw prawns (shrimp) in the freezer and defrost before using.
Ingredients
Method
1. Heat the olive oil in a large frying-pan (skillet) over a low-medium heat and cook the onion and garlic for 6-8 minutes until tender. Stir in the harissa and cook for 1 minute.
2. Add the tomatoes, sugar, basil and some seasoning and cook gently for about 10 minutes until reduced and thickened. Add the chickpeas and cook for 2-3 minutes to warm them through.
3. Add the prawns and cook for about 3 minutes, turning them once or twice, until pink on both sides. Stir in the lemon juice and parsley and check the seasoning.
4. Serve the curry on a mound of steamed or boiled rice.
Or you can try this…
– Used canned crabmeat or frozen fruits de mer instead of prawns.
– Substitute basil or coriander (cilantro) for the parsley.
– Use Thai or Indian curry paste instead of harissa.
You might also like
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.