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Chickpea and Garlic Double Prawn Estofado

Chickpea and Garlic Double Prawn Estofado

Chickpea and Garlic Double Prawn Estofado

with spinach and ciabatta

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This recipe combines the subtle flavours of chickpeas and spinach with the power of garlic prawns, providing a contrast you won't soon forget. This dish is not only tasty and traditional, but can also be cooked in less than half an hour, giving you more time to savour every bite.

Tags:

Eat Me First

•Protein Rich

•Family Friendly

•Calorie Smart

•Quick

Allergens:

Mustard

•Wheat

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

300 grams

Prawns

2 sachet(s)

Paprika

(Contains: Mustard)

2 sachet(s)

Vegetable Stock

1 pack(s)

Chickpeas

60 grams

Baby Spinach

2 unit(s)

Ciabatta

(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)

1 unit(s)

Onion

1 unit(s)

Carrot

2 unit(s)

Garlic

½ sachet(s)

Italian Herbs

1 tin(s)

Tomato Paste

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Nutrition Values

Energy (kJ)2262 kJ

Energy (kcal)541 kcal

Fat8.6 g

of which saturates1.8 g

Carbohydrate62.6 g

of which sugars15.2 g

Dietary Fiber14.5 g

Protein41.1 g

Cholesterol156 mg

Salt6.52 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Grater

•Pan with Lid

Cooking Steps

Get Prepped

1

Preheat your oven (for the ciabattas) to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces.
Peel the garlic. Grate half, leaving the other half whole (or use a garlic press).
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into 1cm chunks.
Drain and rinse the chickpeas in a sieve.

TIP: To avoid turning on your oven toast the bread in the toaster instead.

Time to Fry

2

Place a large pan over medium-high heat with a drizzle of oil.
Add the onion and carrot and fry, stirring occasionally, 2-3 mins.
Add the paprika and grated garlic and fry for 1 min more.

Simmer the Stew

3

Add the prawns, chickpeas, stock, half a sachet of Italian herbs (per 2P), tomato paste and 200ml water (per 2P).
Cover and cook until the prawns are cooked, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

Stir in the Spinach

4

Once cooked, stir through the spinach and allow to wilt.
Add a splash of water to loosen the sauce if necessary.
Season to taste with salt, pepper and sugar.

Warm the Ciabattas

5

Meanwhile, halve the ciabattas lengthways.
Pop into the oven, cut-side up, to warm through, 2-3 mins.
Once toasted, rub the garlic clove over the cut sides of the crispy bread.

Finish and Serve

6

Divide the Spanish chickpea and prawn stew between bowls.
Serve the warm ciabatta alongside for dipping.

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