Pronto Prawns And Fennel With Chickpeas

Continuing my campaign for quick food for December, this is a very quick, pretty much store cupboard, meal of prawns and fennel, bulked out with chickpeas.


For the best ways (quick, slow etc) to defrost prawns, follow this link.


Recipe for pronto prawns with fennel and chickpeas

Serves 4


  • 1 head of fennel – reserve fronds for garnish
  • 1 red onion, chopped
  • 3 fat cloves of garlic, crushed with smoked salt
  • 1 tsp Spanish sweet smoked paprika
  • 1 bunch parsley, coriander or spinach… or a mixture of all, roughly chopped to make them easy to eat
  • 200g/8 oz cooked, peeled and frozen prawns
  • 1 tin (240g/8 oz) chickpeas, drained
  • 1 tin (400g/14 oz) tomatoes (ideally Lidl whole ones, on the other hand anyone’s chopped would give a less good flavour but be even quicker)
  • olive oil for frying
  • 1 tbsp balsamic vinegar – the better quality the better
  • 1 tbsp red martini
  • optional extra ingredient – sliced chorizo


  1. Take the prawns out of the freezer.
  2. Slice and fry the fennel and red onion (and the chorizo if you are using it) for about five minutes.
  3. Add the garlic and the paprika, continue to fry for another minute or so. The paprika should start to smell heavenly.
  4. Add the tomatoes, the vinegar, and the red martini, bubble away for another five minutes.
  5. Add the chickpeas, and get them hot.
  6. At the last minute add the prawns – get them hot but don’t cook any longer otherwise they become tough
  7. At the even more last minute stir in the green leaves.
    … and just at the end, garnish with the reserved fronds of the fennel.


0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments

Related Posts

What to do with swordfish

Swordfish are dense and meaty, with a slightly sweet taste and a high oil content. Like tuna (also dense and meaty with a high oil…
Read More

Things to do with leftover lamb

Especially if you have a leg, there is a good chance that you will have a fair amount of meat left over. What to do?…
Read More

Slightly more exotic za’atar chicken with a yoghurt sauce

You couldn’t really get a much simpler supper than our exotic za’atar chicken – effectively, chicken thighs rubbed with honey and the fabulous spice…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts