Australian Prawn Recipes

Name: Prawn and chickpea tagine
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Australian
Ingredients: 1 ½ tbsp olive oil; 1 onion, thinly sliced; 1 carrot, peeled and diced; 1 small red capsicum, thickly sliced; 1 long red chilli, thinly sliced; 2 garlic cloves, finely chopped; 2 tsp each ground cumin and ground coriander; 1 tsp sweet paprika; 400 g canned cherry tomatoes; 400 g canned chickpeas, drained; 500 ml (2 cups) chicken stock; 16 peeled green 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; Couscous, to serve

Australian Prawns

Prawn and chickpea tagine

A wholesome, winter warming recipe with the right amount of fire.

Prep Time20 minsCook Time15 minsTotal Time35 mins

Ingredients

1 ½ tbsp olive oil

1 onion, thinly sliced

1 carrot, peeled and diced

1 small red capsicum, thickly sliced

1 long red chilli, thinly sliced

2 garlic cloves, finely chopped

2 tsp each ground cumin and ground coriander

1 tsp sweet paprika

400 g canned cherry tomatoes

400 g canned chickpeas, drained

500 ml (2 cups) chicken stock

16 peeled green 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

Couscous, to serve

Method

Couscous

Make couscous according to package instructions. Pro tip: As cooking liquid use preferably a flavourful chicken or vegetable broth.

Prawn and Chickpea Tagine

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 couscous, scattered with mint and coriander, with yoghurt to dollop.

Serves 4.

Try more delicious recipes.

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Ingredients

1 ½ tbsp olive oil

1 onion, thinly sliced

1 carrot, peeled and diced

1 small red capsicum, thickly sliced

1 long red chilli, thinly sliced

2 garlic cloves, finely chopped

2 tsp each ground cumin and ground coriander

1 tsp sweet paprika

400 g canned cherry tomatoes

400 g canned chickpeas, drained

500 ml (2 cups) chicken stock

16 peeled green 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

Couscous, to serve

Directions

Couscous

Make couscous according to package instructions. Pro tip: As cooking liquid use preferably a flavourful chicken or vegetable broth.

Prawn and Chickpea Tagine

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 couscous, scattered with mint and coriander, with yoghurt to dollop.

Serves 4.

Prawn and chickpea tagine

Ingredients Directions

Australian Prawn Recipes

Australian Prawns

Prawn and chickpea tagine

Ingredients

Method

Try more delicious recipes.

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READY to get cooking?

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