Sweat the vegetables

• Heat the olive oil in a deep pan.
• Add the diced leek, red pepper, courgette, red onion and garlic with a pinch of salt.
• Sweat until softened and cooked down.

Build the base

• Add the chopped olives, smoked paprika, chilli flakes and sun-dried tomato paste.
• Mix well and cook to release the flavours.

Simmer the stew

• Tip in the drained chickpeas, cherry tomatoes, passata, stock, red wine vinegar and a crumble of feta.
• Simmer to thicken and reduce, then mix and season to taste.

Cook the prawns off the heat

• Drop in the raw prawns and turn off the heat.
• Leave to stand until the prawns are cooked through.

Finish and serve

• Finish with a good crumble of feta, chopped parsley, dill, lots of lemon zest and a drizzle of olive oil.
• Serve with toasted wholemeal pitta for dunking.