Instructions

1. Thinly slice the onion and garlic. Cut the bell pepper into long strips.
2. Heat the oil in frying pan and gently sauté the onion for 5 minutes, then add the garlic and bell pepper. Cook for another 5 minutes, then add the spices and tomato purée, and stir for a minute or so.
3. Add the chopped tomatoes and the cherry vinegar.
4. Put a lid on and gently sauté for about 5 minutes. You might need to add a drop of water.
5. When the tomatoes have softened and released their jus, add the drained chickpeas. Season to taste and bring back to the boil.
6. Put the prawns on top, then cover with a lid. Cook for 3 minutes. The prawns should have just turned pink.
7. Now add the spinach, put the lid back on and turn off the heat.
8. Let it rest for 5 minutes, until the spinach has wilted and the prawns have completely cooked through.
9. Stir gently to combine the spinach and prawns with the chickpeas.
10. Add the parsley and serve with some lemon juice.