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Gut-Healthy Prawn and Chickpea Skillet with Feta
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Gut-Healthy Prawn and Chickpea Skillet with Feta

40 minServes 4Nutri-Score A€€
from @emthenutritionist39 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chickpeas (drained (1 tin))Pantry400 g
  • passataPantry500 g
  • chicken stock (made with 1 stock cube)Pantry200 ml
  • sweet smoked paprika (1 tsp)Spices5 g
  • chilli flakes (1 tsp)Spices5 g
  • leek (diced)Produce1 piece
  • red pepper (diced)Produce1 piece
  • courgette (diced)Produce1 piece
  • red onion (diced)Produce1 piece
  • cherry tomatoes (halved)Produce150 g
  • garlic (cloves, chopped)Produce2 pieces
  • sun-dried tomato paste (heaped tbsp)Pantry20 g
  • green olives (finely chopped)Pantry12 pieces
  • jumbo raw prawnsFish300 g
  • red wine vinegar (or balsamic)Pantry15 ml
  • lemon (zested)Produce1 piece
  • extra virgin olive oil (plus extra for drizzling)Pantry30 ml
  • feta (crumbled)Dairy100 g
  • fresh parsley (chopped)Produce10 g
  • fresh dill (chopped)Produce10 g
  • wholemeal pitta (toasted, to serve)Bakery4 pieces

per serving

Nutrition

360kcal

Carbs
33 g
Proteins
24 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Sauté pan
  • wooden spoon

step by step

Method

  1. 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.
    Step 1

  2. Build the base

    • Add the chopped olives, smoked paprika, chilli flakes and sun-dried tomato paste.
    • Mix well and cook to release the flavours.
    Step 2

  3. 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.
    Step 3

  4. 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.
    Step 4

  5. 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.
    Step 5
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