Uforic Food Cafe Torquay

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Prawn and Chickpea Stew

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I have a firm belief that low GI is the way to go – and so I am quite often drawn to recipes that use different beans and lentils and things like that.

This prawn and chickpea stew was really lovely. The chickpeas made it hearty and filling while the prawns gave it a light freshness. Great combination and with a short ingredient list and quick cooking time – ideal midweek. As long as you buy your prawns already peeled. I mean who wants to stand over the sink doing that in the middle of the week anyway! Not me! 🙂


Prawn and Chickpea Stew

  • 500gms of peeled, raw prawns
  • 1 onion – finely chopped (red preferably, but it doesn’t matter)
  • 1 x 400gm can of chopped tomatoes
  •  1tsp of sweet paprika
  • 1 x 400gm can of chickpeas – drained


In a large, heavy-based pan fry the onion gently in some olive oil, over a medium heat, until soft. About 3 minutes.

Turn up the heat and add the prawns and paprika. Stir and fry for about two minutes and then add the tomatoes and chickpeas. Bring to the boil and simmer until the prawns turn pink and are cooked through. This should only take a few more minutes.

Serve on a bed of cous cous and a scattering of fresh coriander, if you have it on hand.

As for a song to groove to – I love Kings of Leon’s Beachside, from their latest album – Come Around Sundown. This song is so easy to listen to – it makes you feel like you’re on holidays by the beach – so, why not whip up this Prawn and Chickpea Stew – sit back with a glass of wine and relax to this awesome tune 🙂





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