Spicy prawn and chickpea curry recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Takes 10 minutes to make and 25 minutes to cook
  3. Rating

Adding chickpeas to recipes is a great way to save money as you can get away with using less of the expensive meat or fish. They are also really good for you. This curry is a cheap supper too, only costing around £1.50 a head.

tried and tested
Spicy prawn and chickpea curry


  1. 2 tbsp olive oil
  2. 1 large red onion, sliced
  3. 1 garlic clove, sliced
  4. 1 tbsp harissa paste
  5. 400g can chopped tomatoes
  6. ½ tsp caster sugar
  7. 1 tsp red wine vinegar
  8. 400g can chickpeas, drained and rinsed
  9. 200g raw peeled king prawns
  10. A handful of chopped fresh coriander
  11. A good squeeze of lime juice
  12. Rice and flatbreads, to serve


  1. 1. Heat olive oil in a pan over a low heat and fry the onion for 5 minutes until soft. Add garlic and 1 tbsp harissa paste and cook for a further 2 minutes. Stir in tomatoes, sugar, vinegar, season and bring to a simmer.
  2. 2. Add the chickpeas. Simmer for 10 minutes, then stir in the prawns and cook for 3-4 minutes until they are pink.
  3. 3. Stir in a handful chopped fresh coriander and a good squeeze of lime juice and serve with lime wedges, rice and flatbreads.

Nutritional info

Per serving: 628kcals, 15.2g fat (1.9g saturated), 26.3g protein, 99.5g carbs, 7.8g sugar, 2.2g salt

Chef's tip

Try this with strips of chicken breast instead of the king prawns.


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