Print Options:

Prawn and chickpea tagine

Yields1 ServingPrep Time20 minsCook Time15 minsTotal Time35 mins

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

Prawn and chickpea tagine recipe

 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

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.