Fennel, Chickpea & Prawn Stew

Ingredients

Contains: shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• olive oil
• ½ fennel, finely sliced
• 4 garlic cloves, finely sliced
• 1 tsp paprika
• 1 x 400g tin chopped tomatoes
• 1 x 220g tin chickpeas, drained and rinsed
• handful cavolo nero or kale, washed
• 150g raw prawns

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat a splash of olive oil in a large saucepan over medium heat. Add the sliced fennel and cook for about 5 minutes, stirring, until softened.

2. Add the sliced garlic and paprika and cook for 1 minute, stirring, until fragrant.

3. Pour in the chopped tomatoes and drained, rinsed chickpeas. Add a splash of water, bring to a simmer, and cook gently for 5 minutes.

4. Tear the cavolo nero or kale into pieces, discarding any tough stalks, and stir it into the stew. Cook for 2 minutes until wilted.

5. Add the raw prawns and cook for 3 to 4 minutes, turning once, until they are pink and opaque all the way through and reach 145°F (63°C). Serve hot.