Tagine of king prawn, chickpeas, almonds and cherry tomatoes

Neil Perry
Tagine of king prawn, chickpeas, almonds and cherry tomatoes.
Tagine of king prawn, chickpeas, almonds and cherry tomatoes. Photo: William Meppem

Add any sweet or sour combo you like, and any seafood or meat.


1 cup chermoula (see below)

juice of 1 lemon

2 tbsp quality honey

8 eschallots, peeled

1 tsp sea salt

1kg green king prawns, peeled and deveined

10 cherry tomatoes, cut in half

½ tin chickpeas, rinsed

¼ cup blanched almonds

rind of 1 preserved lemon, finely sliced


1 red onion, roughly chopped

4 garlic cloves, roughly chopped

90g coriander (including stalks), washed and roughly chopped

150g flat-leaf parsley (including stalks), washed and roughly chopped

1 heaped tsp sea salt

1 tbsp ground cumin

1 tbsp ground coriander

1½ tbsp ground chilli

1 tbsp ground turmeric

2 tsp sweet paprika

1½ tbsp ras el hanout

185ml extra virgin olive oil

juice of 1 lemon



Put chermoula ingredients in a food processor, except oil and lemon juice. Process for one minute, and then slowly pour in oil until a thick paste forms. If making ahead of time, refrigerate chermoula until ready to use.

Put a tagine or large saucepan on the stove. Add a litre of water, chermoula, lemon juice, honey, eschallots and sea salt. Bring to boil, reduce to gentle simmer and cook for about 30 to 40 minutes, covered.

Remove lid and add prawns, cherry tomatoes, chickpeas, almonds and preserved lemon rind and stir through. Gently simmer for a minute or two, until prawns are cooked.

Remove tagine from heat. Divide among 4 bowls or serve from tagine or pan in the middle of the table.