Prawn and chickpea tagine

Prawn and chickpea tagine

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1 ½ tablespoons olive oil
1 onion, thinly sliced
1 small red capsicum, thickly sliced
1 long red chilli, thinly sliced
2 garlic cloves, finely chopped
2 teaspoons each ground cumin and ground coriander
1 teaspoon sweet paprika
400 g canned cherry tomatoes
400 g canned chickpeas, drained
500 ml (2 cups) chicken stock
16 peeled Australian prawns, cleaned, tails intact
½ preserved lemon, flesh discarded, rind thinly sliced
Juice of 1 lemon, or to taste
Mint, coriander and Greek yoghurt, to serve
Cous cous, to serve

Heat oil in a large saucepan over medium-high heat, add onion, carrot, capsicum, chilli and garlic and sauté until tender (6-7 minutes). Stir in spices until fragrant, then add tomatoes, chickpeas and stock, season to taste and simmer until well flavoured and slightly thickened (5-10 minutes). Add prawns and preserved lemon, simmer until prawns are just cooked through, add lemon juice and check seasoning. Serve hot spooned over cous cous, scattered with mint and coriander, with yoghurt to dollop.

Serves 4

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