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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.