Spicy prawn & fennel chickpeas recipe | Good Food
Make this comforting and warming brothy stew made with tiger prawns, fennel and chickpeas. Serve with lots of bread to mop up the spicy sauce
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Cooking tools:
- Microplane
- Saute pan
- Chef's knife
- Cutting board
- Bread knife
- Measuring spoon
- Can opener
- Wooden spoon
- Stove
- Serving bowl
Ingredients
- 2 tbsp olive oil
- 1 large fennel bulb around 300g, finely chopped
- 1 onion finely chopped
- 1 red chilli deseeded if you like, finely chopped or 1 tsp chilli flakes
- 4 garlic cloves finely chopped
- 1 tbsp tomato purée
- 2 x 400g can chopped tomatoes
- 2 x 400g can chickpeas
- 1 lemon zested and juiced
- pinch of sugar (optional)
- 250g raw tiger prawns defrosted or fresh
- 15g parsley finely chopped
- crusty bread to serve
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