Pan-fried prawns with chickpeas and chermoula

Name: Pan-fried prawns with chickpeas and chermoula
Cook time: 30 min
Ingredients: 6 tbsp extra virgin olive oil; 2 cloves garlic, finely chopped; 1 small red capsicum, cut into 1cm pieces; 1 small green capsicum, cut as above; 20 large green (raw) king prawns, shelled and deveined with tails intact; 1 small red chilli, finely chopped; 2 tsp chermoula; 2 x 400g cans chickpeas, rinsed and drained; 2 tbsp coriander, coarsely chopped; 2 tbsp flat-leaf parsley, coarsely chopped; 1/4 preserved lemon rind, chopped; Salt and cracked black pepper; Crusty bread, to serve

Lynne Mullins

October 19, 2011

Time:< 30 mins

Pan-fried prawns with chickpeas and chermoula

Ingredients

6 tbsp extra virgin olive oil
2 cloves garlic, finely chopped
1 small red capsicum, cut into 1cm pieces
1 small green capsicum, cut as above
20 large green (raw) king prawns, shelled and deveined with tails intact
1 small red chilli, finely chopped
2 tsp chermoula
2 x 400g cans chickpeas, rinsed and drained
2 tbsp coriander, coarsely chopped
2 tbsp flat-leaf parsley, coarsely chopped
1/4 preserved lemon rind, chopped
Salt and cracked black pepper
Crusty bread, to serve

Method

Heat 2 tbsp olive oil in a large frying pan, add garlic and capsicum and cook over a medium heat for 2-3 minutes. Add prawns, chilli and chermoula and cook until prawns just change colour. Stir in chickpeas and cook for 2-3 minutes or until heated through. Remove from heat and add coriander, parsley and preserved lemon.
Season to taste, drizzle with remaining olive oil and serve with crusty bread.