Chickpea, Prawn and ‘Nduja Stew Recipe - Great British Chefs

Ingredients

• olive oil, for cooking
• 1 onion, finely chopped
• 2 garlic cloves, grated to a paste
• 1 tbsp of tomato purée
• 50g of 'nduja
• 400g of tinned chopped tomatoes
• 300ml of vegetable stock, or use chicken stock
• 1 bay leaf
• 1 tin of chickpeas, drained
• 250g of king prawns, raw
• salt
• 1 handful of parsley leaves, finely chopped
• lemon zest, from 1 lemon