Chickpea, prawn and ‘nduja stew


This simple stew is quick to cook and full of flavour thanks to the spicy, rich ‘nduja. The chickpeas bring substance and a nutty flavour to the dish. Serve this stew with rice or with some crusty bread and a side of greens such as broccoli or spinach.

First published in 2023






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

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


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


Add the chickpeas and prawns and heat through for a couple of minutes, until the prawns are cooked. Season with salt to taste


Garnish with parsley and lemon zest

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