The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 tbsp smoked paprika
-
460g chickpeas(Chickpeas, water, salt)
-
400g raw peeled king prawns (Crustaceans)(King prawn (99%), Salt)
- 4 spring onion
- 160g baby spinach
-
1 vegetable stock cube (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)
- 200g seasonal mixed tomatoes
- 240g green beans
-
2 tbsp aged balsamic vinegar (Sulphites)(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
-
160g brown rice(brown rice (100%))
-
4 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 4 garlic clove
Allergens
Contains:
Crustaceans, Celery, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 109Kcal | 523Kcal |
| 455kJ | 2188kJ | |
| Fat | 2.7g | 13g |
| of which saturates | 0.4g | 1.8g |
| Carbohydrates | 9g | 44g |
| of which sugars | 2.4g | 11g |
| Protein | 7.0g | 34g |
| Salt | 0.75g | 3.6g |
| Fibre | 3.0g | 14g |
High protein
1/3 daily fibre
7 plants
Low sat fat
Smoky King Prawns & Tomato Chickpeas
Sweet, responsibly-farmed king 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.
Cooking Instructions
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 dice 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 smoked paprika, cook for 1 min, then add the tomatoes, chickpeas, vinegar, sundried tomato paste and 100ml of water. Crumble in the stock cube. Mix well and leave to simmer for 8-10 mins, until the sauce has reduced slightly.
- Meanwhile, trim the green beans. Bring a medium saucepan filled with salted hot 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, then simmer for 2-3 mins, until the prawns are pink and cooked through and the spinach has wilted. Season to taste with sea salt and black pepper.
- Serve the smoky prawns and chickpeas with the rice and green beans. Garnish with the spring onions.
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