Spanish prawns with chickpeas and smoked paprika
Juicy prawns in a smoky tomato and chickpea sauce, ready in one pan in 25 minutes.
- Time25 min
- LevelEasy
- Costabout £2.50 a head
Ingredients
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Method
- 1
Heat the oil in a large frying pan over a medium heat. Cook the onion and pepper for 7 minutes until soft.
7 min - 2
Add the garlic and paprika and stir for 30 seconds until it smells smoky.
- 3
Pour in the tomatoes and chickpeas. Simmer for 8 minutes until thick.
8 min - 4
Add the prawns and cook for 3 to 4 minutes, turning once, until pink and curled.
3 min 30 s - 5
Finish with the lemon juice and parsley. Serve hot in shallow bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.