Recipes>Chickpea Recipes
Harissa Prawns and Chickpeas
by Heather Thomas from The Chickpea Cookbook: Over 50 recipes inspired by our favourite little superfood
Easy
Serves 4
Total 35min
Prep 10min
Cook 25min
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.
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From the book
The Chickpea Cookbook
Heather Thomas
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
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Introduction
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.
Tags
Ingredients
| 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 |
Method
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.
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.
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.
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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Ingredients
Method
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