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
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Ingredients

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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

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

4

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

5

Garnish with parsley and lemon zest

First published in 2023
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