Chickpeas with Prawns from Limoncello and Linen Water by Tessa Kiros
This dish is a lovely, warming mix of rustic and elegant. Serve it with grilled bread rubbed with garlic and splashed with olive oil.
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Cooking tools:
- Pot
- Colander
- Slotted spoon
- Stove
Ingredients
- 300 g (10½ oz) chickpeas, soaked overnight in cold water
- 3 garlic cloves, peeled, 1 whole and 2 chopped
- a clump of sage
- 3 tablespoons olive oil, plus extra, for serving
- 400 g (14 oz) peeled raw medium prawns (shrimp)
- 1 tablespoon chopped rosemary
- 2 good pinches of ground chilli
- 400 g (14 oz) tin whole tomatoes
- large handful of rucola (arugula)
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