Anne Marie’s Spicy Spanish Prawns with Asparagus & Chickpeas

100g raw King prawns
½ Bunch of asparagus (about 6 spears)
½ cup of chickpeas. (I use dried chickpeas that have been soaked and then boiled)

1 clove garlic
1 Lime
1 Tsp cumin powder
1 Tsp paprika
1 Tsp-ish of chopped fresh chili
6 Tbsp Olive oil
Steam the asparagus and place in a large bowl with chickpeas.
Gently heat some olive oil and add prawns. When cooked place in the bowl with the chickpeas and asparagus
Wipe the frying pan clean add about 6 Tbsp of olive oil and gently heat.
Add cumin powder, paprika chopped garlic, chilli and juice of 1 lime.
Gently infuse the oil with the spices. Keep the gas on a low heat so as not to burn the spices (20 secs or so)
Remove from heat and pour into the bowl with asparagus, prawns and chickpeas. Gently mixing the ingredients with the oil.
I served it with a side salad of mixed salad leaves and diced avocado with a generous squeeze of lime juice and black pepper

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s