Spicy prawn & fennel chickpeas

• olive oil↗2 tbsp tbsp
• fennel bulb↗1 large

  around 300g, finely chopped

• onion↗1

  finely chopped

• red chilli↗1

  deseeded if you like, finely chopped or 1 tsp chilli flakes

• garlic cloves↗4

  finely chopped

• tomato purée↗1 tbsp tbsp
• chopped tomatoes2 x 400g can g
• chickpeas↗2 x 400g can g
• lemon↗1

  zested and juiced

• sugar↗pinch of

  (optional)

• raw tiger prawns↗250g g

  defrosted or fresh

• parsley↗15g g

  finely chopped

• crusty bread↗

  to serve

Step-by-step instructions

1. 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.

2. 2

   Meanwhile, to make the gremolata, mix the remaining garlic with the lemon zest and parsley, then season with a pinch each of salt and pepper. Sprinkle the gremolata over the prawns. Serve in shallow bowls alongside some crusty bread, if you like.