Chickpea, prawn and ‘nduja stew
by GBC Kitchen
Ingredients
Metric
Imperial
- 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
SAVE RECIPE
Method
1
Place a large saucepan or high-sided frying pan over a medium heat and, once hot, add a dash of olive oil
- olive oil, for cooking
2
Add the onion and cook for five minutes, until it begins to soften. Add the garlic and cook for a minute more, stirring. Add the tomato paste and cook for a few more minutes
- 1 onion, finely chopped
- 2 garlic cloves, grated to a paste
- 1 tbsp of tomato purée
3
Add the 'nduja and let it melt in the pan. Add the tinned tomatoes, stock and bay leaf and then simmer the stew for 45 minutes, stirring regularly
- 50g of 'nduja
- 400g of tinned chopped tomatoes
- 300ml of vegetable stock, or use chicken stock
- 1 bay leaf
4
Add the chickpeas and prawns and heat through for a couple of minutes, until the prawns are cooked. Season with salt to taste
- 1 tin of chickpeas, drained
- 250g of king prawns, raw
- salt
5
Garnish with parsley and lemon zest
- 1 handful of parsley leaves, finely chopped
- lemon zest, from 1 lemon
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