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Spicy prawn and chickpea curry

Name: Spicy prawn and chickpea curry
Yield: Serves 4
Cuisine: Indian recipes
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

Published: 31 Jan 09
Updated: 26 May 25

Adding chickpeas to recipes is a great way to save money as you can get away with using less fish. This curry recipe costs around £1.50 per person.

Easy
February 2009

Test kitchen approved

Serves 4
Takes 10 minutes to make and 25 minutes to cook

Adding chickpeas to recipes is a great way to save money as you can get away with using less fish. This curry recipe costs around £1.50 per person.

Nutrition: per serving

Calories: 628kcals
Fat: 15.2g (1.9g saturated)
Protein: 26.3g
Carbohydrates: 99.5g (7.8g sugars)
Salt: 2.2g

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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

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.
Add the chickpeas. Simmer for 10 minutes, then stir in the prawns and cook for 3-4 minutes until they are pink.
Stir in a handful chopped fresh coriander and a good squeeze of lime juice and serve with lime wedges, rice and flatbreads.