Experience the rich and vibrant flavours of Turkish Prawn and Chickpea Stew, a hearty dish that combines succulent prawns with tender chickpeas in a spiced tomato broth. This recipe is a celebration of Mediterranean cuisine, perfect for warming up on a chilly night. Packed with protein and flavour, it’s an ideal choice for family dinners or entertaining guests. Enhance your culinary adventures by ordering fresh prawns from Pearl Seafoods, conveniently delivered across Sydney for your next delicious meal!
Ingredients List
2 tablespoons extra virgin olive oil
1 red onion, finely chopped
3 garlic cloves, thinly sliced
1 teaspoon ground sumac
1 teaspoon ground cumin
½ teaspoon dried chilli flakes (adjust to taste)
400g can diced tomatoes
400g can chickpeas, drained and rinsed
300g raw prawns, peeled and deveined
½ cup flat-leaf parsley, chopped
Salt and pepper, to taste
Lemon wedges, for serving
Crusty bread, for serving (optional)
Steps
Heat the extra virgin olive oil in a large, deep frying pan over medium heat. Add the finely chopped red onion and cook, stirring, for about 5 minutes or until softened. Stir in the sliced garlic, ground sumac, ground cumin, and dried chilli flakes. Cook for an additional minute, stirring constantly until aromatic. Mix in the tomato paste and continue to cook, stirring, for 1 minute. Then, add the chopped tomatoes, rinsed chickpeas, and 300ml of water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes.
Lightly spray a large non-stick frying pan with oil and heat it over high heat. Spray the zucchini slices with oil, then cook them for 1-2 minutes on each side or until just golden. Transfer the cooked zucchini to a bowl.
Add the cooked tiger prawns to the non-stick frying pan and heat them for 1-2 minutes, stirring occasionally, until warmed through. Transfer them to the bowl with the zucchini.
Add the warmed prawns and zucchini to the frying pan with the tomato sauce. Toss everything together to combine and let it simmer for 2-3 minutes to blend the flavours.
Garnish with fresh mint and continental parsley leaves before serving. Enjoy!
