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Quick Turkish prawn and chickpea stew recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious, savory sauce that tastes slow-cooked but quickly made for a healthy dinner ready in 30 minutes.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 large red onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 1 tsp ground sumac
  • 22.20 gm tomato paste
  • 4 large vine ripened tomatoes, finely chopped
  • 400g can chickpeas, rinsed, drained
  • 2 zucchini, thinly sliced
  • 400g large green tiger prawns
  • Fresh mint, to serve
  • Fresh continental parsley, to serve
Instructions:
  • In a large, deep frying pan over medium heat, heat oil. Add onion and cook, stirring, for 5 minutes until softened. Stir in garlic, sumac, cumin, and chili, cook for 1 minute until fragrant. Mix in tomato paste and cook for 1 minute. Add tomato, chickpeas, and 300ml water. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
  • Heat a large non-stick frying pan over high heat and lightly spray with oil. Spray zucchini slices with oil and cook for 1-2 minutes each side until golden. Transfer to a bowl. Remove pan from heat, spray with more oil, and add prawns. Cook for 2-3 minutes until golden, stirring occasionally. Transfer to the same bowl as the zucchini.
  • Combine prawns and zucchini in the pan with sauce, tossing gently. Simmer for 2-3 minutes until prawns are cooked. Serve sprinkled with fresh mint and parsley leaves.

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