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Prawns with Chickpeas

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Prawns with Chickpeas
  • Recipe Servings: 2
  • Cook Time:
  • Prawns tossed with chickpeas, tomatoes and a caper-anchovies paste.


  • For the paste:
    Blend the ingredients together
  • 2 Tbsp capers
  • 2 cloves garlic
  • 2 tsp anchovies, chopped
  • A little water to help blend the paste

  • For the prawns with chickpeas:
  • 1 Tbsp olive oil
  • 1/2 onion, chopped
  • Salt, to taste
  • 6 prawns, deshelled
  • 2 Tbsp white wine
  • 1/2 cup chickpeas/ Kabuli channa (soaked in water overnight and pressure cooked)
  • 2 tomatoes, diced
  • Juice of 1/2 lemon
  • 1 Tbsp chopped parsley
  • 1 Tbsp butter
  • Black pepper powder, to taste


  1. In  a pan add olive oil, onions. Saute for a minute.
  2. Add the caper-garlic and anchovies paste with some salt. Saute till the extra liquid has dried off.
  3. Add the prawns. Cook for 2 minutes from both sides. Add white wine to de-glaze.
  4. Now add the soaked and boiled chickpeas. Saute.
  5. Add diced tomatoes, lemon juice. Cook till tomatoes start to wilt.
  6. Add parsley, butter and pepper. Mix well.
  7. Garnish with thyme leaves. Serve.