Spicy Prawn and Chickpea Stew with Fennel

Name: Spicy Prawn and Chickpea Stew with Fennel
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 250 g raw tiger prawns; 2 can can chickpeas; 2 can canned chopped tomatoes; 1 large fennel bulb; 1 onion; 4 clove garlic cloves; 1 red chilli; 1 tbsp tomato puree; 2 tbsp olive oil; 1 lemon; 15 g parsley; 1 pinch pinch of sugar; crusty bread

A vibrant, Mediterranean-inspired stew featuring succulent tiger prawns and hearty chickpeas simmered in a rich tomato and fennel sauce. Finished with a zesty garlic-parsley gremolata, it's a healthy, high-protein meal perfect for a cozy weeknight dinner.

Servings6 Portions

Prep Time20 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

raw tiger prawns
250 g
can chickpeas
2 can
canned chopped tomatoes
2 can
large fennel bulb
1
onion
1
garlic cloves
4 clove
red chilli
1
tomato puree
1 tbsp
olive oil
2 tbsp
lemon
1
parsley
15 g
pinch of sugar
1 pinch
crusty bread

Step-by-Step Instructions

Heat 2 tbsp of olive oil in a large, deep frying pan over medium heat. Add the finely chopped fennel and onion with a pinch of salt, and sauté for about 15 minutes until they are soft and translucent.

Stir in the chopped red chili (or chili flakes) and half of the minced garlic. Cook for 2 minutes until fragrant, then add the tomato purée. Continue cooking for 3-4 minutes, stirring frequently, until the purée caramelizes and darkens slightly.

Pour in the canned chopped tomatoes and the chickpeas along with their canning liquid. Swill out the tomato cans with a splash of water and add that to the pan as well. Add a squeeze of lemon juice and bring the mixture to a gentle simmer.

Simmer uncovered for 20-25 minutes until the sauce has thickened and the flavors have melded. Taste and season with salt, pepper, a pinch of sugar to balance the acidity, and more lemon juice if desired.

Stir in the raw tiger prawns and cook for 2-3 minutes until they turn pink and are just cooked through.