Grilled prawns with chickpeas and asparagus

Heat 3 tbsp of extra virgin olive oil in a pan and lightly fry a finely minced, medium-sized red onion, 3 cloves of roughly chopped garlic with a teaspoon of ground cumin, half a teaspoon of paprika and a teaspoon of minced fresh ginger until transparent. Add 2 roughly chopped ripe tomatoes and 1 1/2 cups of cooked chickpeas. Simmer until the tomatoes have dissolved into liquid. Add 400g of asparagus spears cut into bite-sized pieces and half a cup each of roughly chopped flat-leaf parsley and coriander. Stir and simmer for 5 minutes until the asparagus is cooked. Season with salt and pepper to taste.

Peel and remove the veins from 18 large green prawns and pan-fry or grill them.

To serve 

Serve on the chickpeas and asparagus.

Makes enough for six as a first course.