Garlic Chickpea and Prawn Stew
with spinach and ciabatta
The quantities provided above are averages only.
Ingredients
150 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: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)
1 unit(s)
Onion
1 unit(s)
Carrot
1 sachet(s)
Cracked Black Pepper
2 unit(s)
Garlic
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
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 and grate the garlic (or use a garlic press).
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
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.
Add the onion and carrot to the pan and fry stirring occasionally, 2-3 mins.
Add the paprika and garlic and fry for another one minute.
Add the prawns, chickpeas, vegetable stock, black pepper and 300ml water (per 2P). Cover and cook for 8-10 mins, until the prawns are cooked.
IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Once cooked, stir through the spinach and allow to wilt. Add a splash of water if required to loosen the sauce. Season to taste with salt, pepper and sugar.
Meanwhile, halve the ciabattas. Pop into the oven, cut-side up, to warm through, 2-3 mins
Divide the Spanish chickpea and prawn stew between bowls. Serve the warm ciabatta alongside.
