Go Back

Saffron Prawn & Chickpea Stew

A vibrant and comforting stew combining saffron, prawns, and chickpeas, perfect for weeknight dinners or gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the stew
  • 1 pinch Pinch Saffron Brings a touch of luxury and earthy aroma.
  • 200 ml Hot Water Base for saffron bloom.
  • 1 medium Onion, diced Creates a sweet foundation.
  • 2 cloves Garlic, minced Provides depth and richness.
  • 1 medium Red Chilli, chopped Adds a hint of spice.
  • 1 medium Red Bell Pepper, sliced Balances heat and adds crunch.
  • 1 tsp Smoked Paprika Infuses warmth and smoky depth.
  • 1 can 400g Chickpeas Lends hearty texture and protein.
  • 1 medium Lemon, zested and juiced Adds brightness.
  • 200 g Frozen Peeled King Prawn Brings a delightful taste of the sea.
  • 15 g Fresh Parsley, chopped Adds freshness.
  • To taste ml Extra Virgin Olive Oil For frying and richness.
  • To serve slices Sourdough Perfect for soaking the sauce.

Method
 

Preparation
  1. Add saffron to a small bowl and pour over hot water. Let it bloom for 15-20 minutes.
  2. Finely dice the onion and garlic, chop the red chilli, slice the red bell pepper, and roughly chop the parsley.
Cooking
  1. Heat olive oil in a large pan over medium heat. Add diced onion and sauté until golden and caramelized.
  2. Add minced garlic, chopped chilli, and sliced red pepper. Cook for 2 minutes.
  3. Sprinkle in smoked paprika and cook for 30 seconds until fragrant.
  4. Stir in drained chickpeas and lemon zest, pour in saffron stock, and let it simmer for about 5 minutes.
  5. Taste and adjust seasoning, then fold in frozen prawns. Cook for an additional 3 minutes or until prawns are tender.
  6. Finish with a squeeze of fresh lemon juice and chopped parsley. Serve hot.

Notes

Use high-quality saffron for best flavor. Optional to omit red chilli for less heat. Stew can taste better the next day.