Prawn & Chickpea Tagine


1 tbps olive oil 

1 onion, thinly sliced 

1 carrot, peeled & diced 

1 red capsicum, thickly sliced 

1 red chilli, thinly slices

2 tsp each of sweet paprika, ground cumin & ground coriander

400g canned cherry tomatoes 

400g canned chickpeas

500ml chicken stock 

16 cooked Tropic Co Aussie Tiger Prawns, peeled with tails intact

Juice of 1 lemon 

Cous cous, mint, corainger and Greek yoghurt, to serve


Step 1

Heat oil in a large saucepan over medium-heat, add onion, carrot, capsicum, chilli and garlic and saute until tender.

Step 2

Stir in spices until fragrant, then add tomatoes, chickpeas and stock, season to taste and simmer until well flavoured and slightly think.

Step 3

Add prawns and simmer until just cooked through, add lemon juice and check seasoning.

Step 4

Seve hot spooned over cous cous, scattered with mint, corainder and a dollop of yoghurt.