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