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Spiced Moroccan Prawn Stew

Spiced Moroccan Prawn Stew

with Lentils & Chickpeas

Custom recipe
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Tags:SpicyVeggie
Allergens:CeleryCrustaceansCereals containing glutenMilk

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 Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

1 pack(s)

Chickpeas

1 bunch(es)

Coriander

½ sachet

Ground Cumin

1 sachet

Ras-el-Hanout

1 sachet

Smoked Paprika

1 pack(s)

Finely Chopped Tomatoes

1 sachet

Tomato Puree

1 sachet

Vegetable Stock Powder

(ContainsCelery)

100 grams

Red Lentils

150 grams

King Prawns

(ContainsCrustaceans)

2 unit(s)

Plain Naan

(ContainsCereals containing gluten, Milk)

75 grams

Greek Style Yoghurt

(ContainsMilk)

Not included in your delivery

400 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2998 kJ
Energy (kcal)780 kcal
Fat12.2 g
of which saturates3.6 g
Carbohydrate103.9 g
of which sugars22.3 g
Protein44.4 g
Salt3.45 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Cutting board
Colander
Saucepan
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Halve, peel and thinly slice the red onion. Drain and rinse the chickpeas in a colander. Roughly chop the coriander (stalks and all!)

2

Heat a splash of oil in a large saucepan on medium-low heat, add the onion and fry until soft, 4-5 mins. Add the ground cumin, ras-el-hanout and smoked paprika, cook for a minute and season with salt.

3

Add the finely chopped tomatoes, tomato purée and water (see ingredients for amount) together with the vegetable stock powder. Stir to dissolve and bring the mixture to the boil.

4

Add the red lentils and chickpeas to the soup. Simmer until the lentils are soft, 20-25 mins. Tip: If the lentils need a little longer to cook, that's fine! 5 mins before the lentils are cooked, stir the prawns into the lentils and continue to simmer until the prawns are cooked through, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

5

Once the lentils are cooked, season to taste with salt and pepper. Meanwhile, pop your naans on a baking tray, drizzle with oil and season with salt and pepper. Toast under your grill until golden, 2-3 mins.

6

Serve the spiced Moroccan soup in bowls with the coriander sprinkled over and a spoon of Greek yoghurt and serve with the naans on the side. Enjoy!