Harissa Prawns and Chickpeas
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.
|2 tbsp||olive oil|
|1||onion, finely chopped|
|2||garlic cloves, crushed|
|1 x 400g/14oz can||chopped tomatoes|
|A few||basil leaves, torn|
|1 x 400g/14oz can||chickpeas, rinsed and drained|
|450g/1lb||raw peeled tiger prawns (jumbo shrimp)|
|Juice of 1 lemon|
|1 small bunch||flat-leaf parsley, chopped|
|Salt and freshly ground black pepper|
|Steamed or boiled rice, to serve|
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.