Chickpea, Prawn and ‘Nduja Stew Recipe
by GBC Kitchen
4
60 minutes
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
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