Chickpea and Garlic Prawn Estofado with Irish Chicken
with spinach and ciabatta- Crustaceans
- Mustard
- Rye
- Wheat
- Barley
- Cereals containing gluten
- Soya
- Cereals containing gluten
- Egg
- Milk
- Oats
- May contain traces of allergens
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.
Ingredients
160 grams
Prawns
(Contains: Crustaceans)
2 sachet(s)
Paprika
(Contains: Mustard)
2 sachet(s)
Vegetable Stock
1 pack(s)
Chickpeas
60 grams
Baby Spinach
2 unit(s)
Ciabatta
(Contains: Rye, Wheat, Barley, Cereals containing gluten May be present: Soya, Cereals containing gluten, Egg, Milk, Oats)
1 unit(s)
Onion
1 unit(s)
Carrot
2 unit(s)
Garlic
½ sachet(s)
Italian Herbs
1 tin(s)
Tomato Paste
1 sachet(s)
Dried Chilli Flakes
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
- 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.
- Place a large pan over medium-high heat with a drizzle of oil.
- Fry the chicken until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Add the onion and carrot and fry, stirring occasionally, 2-3 mins.
- Add the paprika and grated garlic and fry for 1 min more.
- 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 and chicken 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. Chicken is cooked when no longer pink in the middle.
- 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.
- 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.
- Divide the Spanish chickpea and prawn stew between bowls.
- Sprinkle the chilli flakes over the top.
- Serve the warm ciabatta alongside for dipping.
