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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
Couscous
1

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

Prawn and Chickpea Tagine
2

Heat oil in a large saucepan over medium-high heat, add onion, carrot, capsicum, chilli and garlic and sauté until tender (6-7 minutes).

3

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).

4

Add prawns and preserved lemon, simmer until prawns are just cooked through, add lemon juice and check seasoning.

5

Serve hot spooned over couscous, scattered with mint and coriander, with yoghurt to dollop.

Serves 4.