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Prawn and Chorizo

Prawn and Chorizo

Chickpea Stew

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A HelloFresh fave, this tomato-based stew is taken up a notch with chorizo, and sweet, juicy prawns. We’ve included paprika for added smoky flavour and rich colour and some chickpeas for protein and health boosting fibre. Enjoy!

Tags:Eat First

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 unit(s)

Garlic Clove

1 pack(s)


1 tbsp

Mild Paprika

1 tin(s)

Chopped Tomatoes

1 tin(s)


1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

120 grams

Tiger Prawns


1 bunch(es)

Flat Leaf Parsley

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1770 kJ
Energy (kcal)423 kcal
Fat16.0 g
of which saturates5.0 g
Carbohydrate47 g
of which sugars15.0 g
Protein33 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon

Cut the onion in half through the root, peel and chop into small ½cm pieces. Peel and grate the garlic (or use a garlic press if you have one).


Heat a drizzle of oil in a large frying pan over medium heat. Add your onion and chorizo, and cook for 4 mins, stirring occasionally, until your onion softens and the chorizo starts to crisp.


Once your onion has softened, stir in your garlic and paprika, and cook for a further minute.


Add the chopped tomatoes, chickpeas and vegetable stock pot. Refill the empty tomato tin(s) two-thirds with water and add this to the pan too. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, for 15 mins until the mixture has thickened and most of the water has evaporated. Tip:This helps intensify the flavours!


While your stew is simmering, roughly chop the parsley.


Once your stew has thickened, throw in the prawns, together with a good pinch of salt and a grind of black pepper. Combine well and cook for 4 mins or until your prawns are cooked through. Tip:Prawns are cooked when pink on the outside and opaque all the way through. Stir in most of your parsley and serve in bowls with your remaining parsley sprinkled over. Enjoy!