How to use up everything!
Discover new ideas for how to get the most from what’s left in your storecupboard and fridge-freezer
recipes AILSA BURT
Spicy prawn & fennel chickpeas
Comforting and warming, this brothy stew should be served with lots of bread to mop up the sauce.
SERVES 4-6 PREP 20 mins COOK 45 mins EASY
2 tbsp olive oil
1 large fennel bulb, around
300g, finely chopped
1 onion, finely chopped
1 red chilli, deseeded if you like, finely chopped or
1 tsp chilli flakes
4 garlic cloves, finely chopped
1 tbsp tomato purée
2 x 400g can chopped tomatoes
2 x 400g can chickpeas
1 lemon, zested and juiced pinch of sugar (optional)
250g raw tiger prawns, defrosted or fresh
15g parsley, finely chopped crusty bread, to serve
1 Heat the oil in a large, deep frying pan over a medium heat. Stir in the fennel and onion with a pinch of salt. Cook, for 15 mins, until softened. Stir in the chilli and half the garlic. Let it sizzle for 2 mins until fragrant, then stir in the tomato purée. Cook for 3-4 mins until caramelised before adding the chopped tomatoes and chickpeas, along with the liquid. Swill out the tomato cans with a splash of water and add this, too. Splash in some lemon juice and bring to a simmer. Cook for 20-25 mins, until the flavours have combined and the sauce has thickened. Season to taste, adding a pinch of sugar, if needed, and a splash more lemon juice. Stir in the prawns and cook for 2-3 mins until pink and cooked through.