Spiced chickpeas with spinach and prawns
Tapas can be served as a starter or appetizer. This spiced chickpeas with spinach and prawns is a typical tapa, easy to make, healthy and delicious. You can serve it as a light lunch too with a piece of toast or quinoa, couscous, brown rice etc.
Ingredients
Method
- Thinly slice the onion and garlic. Cut the bell pepper into long strips.
- 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.
- Add the chopped tomatoes and the cherry vinegar.
- Put a lid on and gently sauté for about 5 minutes. You might need to add a drop of water.
- When the tomatoes have softened and released their jus, add the drained chickpeas. Season to taste and bring back to the boil.
- Put the prawns on top, then cover with a lid. Cook for 3 minutes. The prawns should have just turned pink.
- Now add the spinach, put the lid back on and turn off the heat.
- Let it rest for 5 minutes, until the spinach has wilted and the prawns have completely cooked through.
- Stir gently to combine the spinach and prawns with the chickpeas.
- Add the parsley and serve with some lemon juice.