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!
