Grilled prawns with crab and chilli chickpeas
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2

From Saturday Kitchen
Ingredients
For the crab and chilli chickpeas
- 2 tbsp olive oil
- 1 red chilli, chopped
- 2 garlic cloves, crushed
- 150g/5½oz cherry tomatoes, halved
- 100g/3½oz white crab meat
- 100g/3½oz brown crab meat
- 50ml/2fl oz vegetable stock
- 400g/14oz good-quality chickpeas, ideally from a jar
For the grilled prawns
- 2 tbsp olive oil
- 12 raw king prawns, heads removed, shells removed, de-veined
To serve
- 30g/1oz rocket leaves
- 4–6 tbsp olive oil
- 1 lemon, juiced
- 1 red chilli, finely chopped
Method
To make the crab and chilli chickpeas, heat the olive oil in a frying pan then add the chilli and garlic and fry for 2 minutes. Add the tomatoes and continue to cook for a minute or so before adding the crab meat. Add the stock and simmer gently for 5 minutes. Mix in the chickpeas, then keep warm.
To make the grilled prawns, preheat a griddle. Oil the prawns and griddle on both sides for around 2 minutes or until cooked through.
Place the rocket, oil and lemon juice into a small food processor and blend until smooth.
Serve the crab and chickpeas with the prawns on top, all drizzled with the rocket dressing. Scatter over the chopped red chilli.