Prawn & Chickpea Harissa Stew

Serves four


  • 2 red peppers, deseeded/top removed and cut into 1 inch thick slices
  • 1 tablespoon butter
  • 1 teaspoon Harissa paste
  • 2 teaspoons onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder (or replace with 1 clove crushed garlic)
  • 3 tablespoons tomato paste
  • 300g passata
  • 1 tablespoon olive oil
  • 200g cooked chickpeas
  • 150g fresh cherry tomatoes (chopped in half)
  • Juice 1/2 lemon
  • Fish broth pouch – Borough Broth
  • Generous pinch of sea salt & pepper
  • 200g cooked king prawns
  • 200g couscous
  • 80g feta
  • Handful each of parsley and dill or you can sub in for other herbs of your choice – chervil and marjoram also work well


Heat the oven to 220C. Place the pepper slices on a baking tray lined with parchment paper and roast for 25 mins. Remove from the oven.

Heat the butter on a low heat in a large saucepan (that has a lid) and add the harissa, onion powder, smoked paprika, cumin, garlic powder (or garlic) and tomato paste to get a spice paste.

Add in the passata, olive oil, chickpeas, chopped cherry tomatoes, cooked peppers, lemon juice and fish broth. Add seasoning. Bring to a low rolling boil. Turn down heat and simmer with lid on for 10 minutes. Add prawns after 5 minutes and put lid back on. Then remove from the heat and allow to rest.

Prep the couscous according to the ingredients for the one you have. This should take no more than 5-10 mins to cook. Divide between bowls, top with the stew, crumble over the feta and roughly tear the herbs to sprinkle over. Finish with a final drizzle of olive oil.