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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 1 garlic clove
  • ½ red or yellow bell pepper
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp tomato purée
  • 1 pinch chilli flakes
  • 1 Tbsp sherry vinegar
  • 6 cherry tomatoes cut in half
  • 1 tin black & white chickpeas
  • 150 g raw & peeled king prawns approx..
  • 2 large handfuls of baby spinach
  • 2 Tbsp chopped parsley
  • Lemon juice to serve

Method
 

  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.