
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.
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.
While the stew finishes, prepare the gremolata by mixing the remaining minced garlic with the lemon zest and finely chopped parsley. Season with a pinch of salt and pepper.
Divide the stew into shallow bowls, sprinkle generously with the fresh gremolata, and serve immediately with crusty bread on the side.
For a deeper flavor, you can use a splash of dry white wine to deglaze the pan before adding the tomatoes. If you prefer a milder dish, ensure the red chili is deseeded before chopping. This stew also works well with white fish or squid substituted for the prawns.