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.
Ingredients
- 2 tbsp olive oil
- 1 large red onion, sliced
- 1 garlic clove, sliced
- 1 tbsp harissa paste
- 400g can chopped tomatoes
- ½ tsp caster sugar
- 1 tsp red wine vinegar
- 400g can chickpeas, drained and rinsed
- 200g raw peeled king prawns
- A handful of chopped fresh coriander
- A good squeeze of lime juice
- Rice and flatbreads, to serve
Method
- 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. Add the chickpeas. Simmer for 10 minutes, then stir in the prawns and cook for 3-4 minutes until they are pink.
- 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.