Prawn and Chickpea Stew with Leeks and Lemon
by Fiona Sims from A Year on the River: A Boater’s Guide to Growing, Foraging, Storing and Cooking (Adlard Coles/Bloomsbury) Photography: Gary Latham & Fiona Sims
This fresh, vibrant seafood stew is so much more than a sum of its parts. It’s simple to make yet delivers layers of flavour – and is particularly satisfying when you’ve got some fresh crusty bread to mop it all up. All it needs is a bright, zesty white to wash it all down – think Spanish Verdejo, or Italian Verdicchio, and you’ll have this on repeat. Best are those Bold Bean Co chickpeas you get in jars in supermarkets, but regular tinned chickpeas are just fine, or indeed any tinned white beans. To keep costs down, you can use supermarket bags of frozen raw king prawns, letting them defrost as you cart them back to the boat if you’re cooking them that day.
FOR 4 SERVINGS
Ingredients:
1 lemon, zested and juiced
1 tsp smoked (mild) paprika
2 garlic cloves, crushed
Salt and black pepper
450g raw jumbo king prawns, peeled
50g unsalted butter
2 large leeks, trimmed, finely sliced and washed
2 x 400g chickpeas, rinsed and drained
1 litre vegetable stock
A handful of flat leaf parsley, finely chopped
Crusty bread for mopping up the juices (optional)
Method
Combine zest, paprika, garlic, ½ tsp salt and ½ tsp pepper in a bowl. Add the prawns and toss to coat.
In a large pot, melt the butter over a medium heat, add the prawns and cook, stirring occasionally, until pink, about 2-3 minutes.
Using a slotted spoon, transfer the prawns to a plate and set aside.
Add the leeks, season with salt and pepper and cook with a lid on over medium heat until the leeks are soft, about eight minutes.
Add the drained chickpeas and the stock and bring to a simmer, then cook for five minutes.
Stir in the prawns and any juices from the plate, plus the parsley and the lemon juice.
Season, then serve with the bread, if using.
Drinks tasted on air, alongside the dish:
This prawn and chickpea stew sounds absolutely delicious and so easy to prepare. The combination of lemon and leeks will add a wonderful brightness to the dish. I will definitely try this on my boat soon. For any recipe image conversion needs, Imagen a Texto is an incredibly useful and reliable tool.
This prawn and chickpea stew sounds wonderfully vibrant and satisfying, especially with the crusty bread and a crisp white wine. It is a fantastic recipe for a relaxed meal on the water. I recently used a Markdown to PDF Converter to easily organize my own recipes digitally and efficiently.
This prawn and chickpea stew sounds wonderfully fresh and satisfying, especially with a crisp white wine to wash it down. If you decide to share photographs of your finished dish on social media, remember to strip hidden data first using C2PA Metadata Remover to keep your personal information completely secure.
This stew sounds like the perfect cozy weeknight dinner—the lemon with leeks must brighten it up so nicely. I’ve been using a similar base for my own batch cooking, and I’m definitely trying your version next. Check out https://aiphoto-app.com
The lemon and leeks sound like the perfect bright note for that rich chickpea stew—definitely trying this next week. I’ve been following along with your BBC Radio segments and just grabbed the full recipe list from https://free-music-ai.com