Seafood Recipes

Turkish Prawn And ChickpeaStew

Prawns cook in a spiced tomato and chickpea stew scented with Turkish sumac, cumin and chilli.

Turkish Prawn And Chickpea Stew
4 People
Serves
10 Mins
Prep Time
20 Mins
Cook Time
Medium
Difficulty
Turkish
Cuisine
The Recipe

About This SeafoodDish

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

  1. 2 tablespoons extra virgin olive oil
  2. 1 red onion, finely chopped
  3. 3 garlic cloves, thinly sliced
  4. 1 teaspoon ground sumac
  5. 1 teaspoon ground cumin
  6. ½ teaspoon dried chilli flakes (adjust to taste)
  7. 2 tablespoons tomato paste
  8. 400g can diced tomatoes
  9. 400g can chickpeas, drained and rinsed
  10. 2 zucchini, sliced
  11. 300g raw prawns, peeled and deveined
  12. ½ cup flat-leaf parsley, chopped
  13. 2 tablespoons fresh mint leaves
  14. Salt and pepper, to taste
  15. Lemon wedges, for serving
  16. Crusty bread, for serving (optional)

Method

  1. 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.
  2. 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.
  3. Add the prawns to the non-stick frying pan and cook for 2-3 minutes, stirring occasionally, until pink and cooked through. Transfer them to the bowl with the zucchini.
  4. Add the cooked 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.
  5. Garnish with fresh mint and continental parsley leaves before serving. Enjoy!
From Our Kitchen

Chef's Tip

Turkish-style prawn stew is all about warmth, spice, and rich Mediterranean flavour. Sumac, cumin, chilli, and tomato create a deeply aromatic broth that perfectly complements the natural sweetness of the prawns. Adding the prawns right at the end keeps them tender and juicy, while chickpeas bring heartiness and texture, creating a comforting seafood dish that feels rustic, vibrant, and full of flavour.

FEATURED

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NUTRITION

NutritionPerServing

  • Calories 300 kcal
  • Total Fat 10.0 g
  • Total Carbohydrate 27.0 g
  • Protein 23.0 g
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