Saffron Prawn & Chickpea Stew
A delightful one-pot meal featuring succulent prawns and creamy chickpeas infused with fragrant saffron, perfect for weeknight dinners or special occasions.
Ingredients
For the stew base
- 1 pinch Pinch of Saffron Use high-quality saffron threads for the best flavor and color.
- 200 ml Hot Water To bloom the saffron.
- 1 large Onion Sweet and aromatic.
- 2 cloves Garlic Pungent and flavorful.
- 1 piece Red Chilli For added heat.
- 1 large Red Bell Pepper Juicy and vibrant.
- 1 tsp Smoked Paprika Earthy and smoky flavor.
- 1 400g can Chickpeas Creamy and hearty.
- 1 piece Lemon Fresh and zesty.
- 200 g Frozen Peeled King Prawns Tender and juicy.
- 15 g Fresh Parsley For garnish.
- Extra Virgin Olive Oil For sautéing.
- Sourdough To serve.
Instructions
Preparation
- Bloom the saffron by adding it to a small bowl and pouring the hot water over it. Allow it to steep for 15-20 minutes.
- Finely dice the onion and garlic cloves, chop the red chilli, slice the red bell pepper into strips, and roughly chop the fresh parsley.
Cooking
- Heat olive oil in a medium-sized pan over medium heat. Add the diced onions and sauté until golden.
- Incorporate the garlic, chilli, and red bell pepper, cooking for another two minutes.
- Stir in the smoked paprika and cook for about 30 seconds.
- Add the drained chickpeas and lemon zest, then pour in the saffron-infused stock. Simmer for around five minutes.
- Taste the stew and adjust seasoning. Then add the frozen prawns and cook for another three minutes.
- Finish with a squeeze of fresh lemon juice and sprinkle with parsley.
Notes
This stew can be prepared in advance and reheated. Adjust heat level by modifying the red chilli or removing seeds. Garnish options include yogurt or feta cheese.