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Harissa Prawns and Chickpeas

This easy recipe for a spicy harissa prawn and chickpea curry is as satisfying as it is delicious. It's the perfect quick and budget-friendly dish for a weeknight family supper.

From the book


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.

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2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2-3 tsp harissa
1 x 400g/14oz can chopped tomatoes
A pinch sugar
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.

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From the book: The Chickpea Cookbook: Over 50 recipes inspired by our favourite little superfood

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