Chickpea, prawn and ‘nduja stew
This simple stew is quick to cook and full of flavour thanks to the spicy, rich ‘nduja. The chickpeas bring substance and a nutty flavour to the dish.
- Cooking:
- Serves: 4 persons
Ingredients
- olive oil, for cooking
- 1onion, finely chopped
- 2garlic cloves, grated to a paste
- 1tbsp oftomato purée
- 50g of'nduja
- 400g oftinned chopped tomatoes
- 300ml of vegetable stock, or use chicken stock
- 1bay leaf
- 1tin of chickpeas, drained
- 250g ofking prawns, raw
- salt
- 1handful ofparsley leaves, finely chopped
- lemon zest, from 1 lemon
Instructions
Step 1
Place a large saucepan or high-sided frying pan over a medium heat and, once hot, add a dash of olive oilStep 2
Add the onion and cook for five minutes, until it begins to soften. Add the garlic and cook for a minute more, stirring. Add the tomato paste and cook for a few more minutesStep 3
Add the 'nduja and let it melt in the pan. Add the tinned tomatoes, stock and bay leaf and then simmer the stew for 45 minutes, stirring regularlyStep 4
Add the chickpeas and prawns and heat through for a couple of minutes, until the prawns are cooked. Season with salt to tasteStep 5
Garnish with parsley and lemon zest