Garlic Prawns with Chickpeas and Spinach

• 4 tbspolive oil
• 6garlic cloves, thinly sliced
• 1red chilli, thinly sliced
• 1 tspsmoked paprika
• 2 x 400gtins chickpeas, drained and rinsed
• 200gcherry tomatoes, halved
• 500graw peeled king prawns
• 200gspinach
• 30 mllemon juice
• 20gparsley, chopped
• fine salt
• black pepper
• 4thick slices crusty bread, about 50 g each
• Finely grated lemon zest (2 g)

Method

1. 1Warm the olive oil in a wide 30 cm sauté pan over a medium-low heat with the garlic and chilli. Cook gently for 3 minutes until the garlic is soft and pale gold and the oil tastes of it. Do not let it brown.
2. 2Stir in the paprika, then add the chickpeas and tomatoes with a good pinch of salt. Turn the heat up to medium-high and cook for 4 minutes until the chickpeas are hot and the tomatoes have started to soften.
3. 3Add the prawns and cook for 3–4 minutes, or longer if needed,, turning, until pink and opaque all the way through.
4. 4Add the spinach in handfuls, stirring until it wilts, then take off the heat and add the lemon zest and juice, parsley and plenty of pepper. Taste for salt.
5. 5Toast the bread. Serve the prawns and chickpeas in shallow bowls with all the garlicky oil from the pan and the bread for mopping.

Per serving

kcal

557

protein

44g

fibre

11.3g

carbs

55.3g

fat

17.5g