There’s a misconception that healthy food has to be boring or complicated but this prawn and chickpea stew proves otherwise. It comes together quickly in one pan and packs in so much flavour and nutrition, with over 25g of protein and almost 9g of fibre per serving to support your gut health.
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Serves
2
Saffron
Hot Water
Onion
Garlic Clove
Red Chilli
Red Bell Pepper
Smoked Paprika
Drained Cooked Chickpeas
Lemon
Frozen Peeled King Prawn
Fresh Parsley
Extra Virgin Olive Oil
TO SERVE (OPTIONAL):
Mixed Cooked Grains
Toasted Sourdough
Serves
2
Saffron
Hot Water
Onion
Garlic Clove
Red Chilli
Red Bell Pepper
Smoked Paprika
Drained Cooked Chickpeas
Lemon
Frozen Peeled King Prawn
Fresh Parsley
Extra Virgin Olive Oil
TO SERVE (OPTIONAL):
Mixed Cooked Grains
Toasted Sourdough
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Step 1.
Add your saffron to a small bowl and pour over the boiling water. Leave it for 15-20 mins to bloom.
Step 2.
Finely dice your onion, garlic cloves and red chilli. Slice your red pepper. Roughly chop your fresh parsley.
Step 3.
Heat a drizzle of olive oil in a pan set over a medium heat. Fry your onions for a few minutes until golden and caramelised then add the chopped garlic, chilli and sliced pepper and cook for a further 2 mins.
Step 4.
Add the paprika and cook it off for 30 seconds until fragrant. Add the drained chickpeas and the zest of the lemon then pour in the saffron stock. Leave to simmer for around 5 mins or until the sauce has thickened.
Step 5.
Taste to check the seasoning then add in the prawns and cook for a further 3 mins until they are cooked through.
Step 6.
Finish with a squeeze of lemon and the fresh parsley. Serve on its own or with some cooked grains or toasted sourdough.
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