Serves 2
olive oil 1 tbsp
fennel bulb 1/2, finely sliced
garlic cloves 4, finely sliced
paprika 1 tsp (try Keya available at gourmet stores)
tomatoes 400g, chopped
chickpeas 220g, boiled and drained
kale or spinach a handful, chopped (try Trikaya available at gourmet stores)
salt and pepper to season
raw prawns 150g
Add the oil to a large frying pan before tipping in the fennel. Cook for about 5 minutes, until softened. Next add the garlic and paprika and fry for 1 minute more. Add the chopped tomatoes. Increase the heat and cook for 5 minutes, until thickened.
Stir in the chickpeas, chopped kale or spinach, some seasoning and 50ml water and cook for 2 minutes. Add the prawns and cook until just pink. Serve in bowls with crusty brown bread, if you like