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Check out the latest recommended times in our Cooking Guidelines.
Smoky King Prawns & Tomato Chickpeas
Sweet, sustainably sourced prawns simmer with plump chickpeas, smoky paprika and fresh tomatoes in this summery stew, brightened with fistfuls of vitamin-rich spinach. We dish it up with fluffy rice and garnish with spring onion.
Prep in 10
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 2 tsp smoked paprika
- 200g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 100g seasonal mixed tomatoes
- 2 spring onion
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g green beans
- 3 garlic clove
- 80g brown rice (brown rice (100%))
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 230g chickpeas (Chickpeas, water, salt)
- 80g baby spinach
Nutritional Information
Calories: 555
Protein: 33g
Carbs: 45g
Fat: 17g
Ingredients
- 80g brown rice (use half) (brown rice (100%))
- 80g green beans (use half)
- 3 garlic clove
- 2 tsp smoked paprika (use half)
- 100g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 100g seasonal mixed tomatoes (use half)
- 80g baby spinach (use half)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 2 spring onion
Nutritional Information
Calories: 567
Protein: 34g
Carbs: 47g
Fat: 17g
Smoky King Prawns & Tomato Chickpeas
Sweet, sustainably sourced prawns simmer with plump chickpeas, smoky paprika and fresh tomatoes in this summery stew, brightened with fistfuls of vitamin-rich spinach. We dish it up with fluffy rice and garnish with spring onion.
Cook time:
35 mins
Cuisine:
Mediterranean
Food group:
Shellfish
Allergens: Crustaceans, Celery, Sulphites
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Thinly slice the garlic and spring onions. Roughly chop the coriander. Halve the tomatoes. Drain and rinse the chickpeas.
- Heat a medium frying pan with 1 tbsp oil on a medium-high heat. Add the garlic and paprika, then cook for 1 min and then add the tomatoes, chickpeas, vinegar tomato paste and 100ml of water. Crumble in the stock cube. Mix well and allow to simmer for 8-10 mins, until the sauce has reduced slightly.
- Trim the green beans. Bring a medium saucepan filled with salted hat water to a boil. Add the beans and boil for 3-4 mins, then drain. Season with sea salt and black pepper.
- Add the prawns and spinach to the chickpeas and simmer for 2-3 mins, until the prawns are pink and cooked through. Season to taste with sea salt and black pepper.
- Serve the smoky prawns and chickpeas with the rice and green beans, and garnish with the spring onion.
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