Olive Magazine
Moroccan Prawns with Rice and Chickpeas in a Frying Pan

10-minute Moroccan prawn rice bowl

Published: September 21, 2015 at 10:32 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

This recipe low-calorie stir-fry delivers big flavours in just ten minutes, making it perfect for a mid-week meal

Nutrition:
NutrientUnit
kcal350
fat10.8g
saturates1.7g
carbs38.9g
fibre5.8g
protein21.4g
salt2.6g
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Ingredients

  • olive oil
  • 5 chopped spring onions, including green bits
  • 2 tsp harissa paste
  • ½ tsp turmeric
  • 100ml chicken stock
  • 150g large cooked prawns
  • 200g tin chickpeas, drained
  • 250g pack ready-cooked brown basmati rice
  • a handful coriander
  • lemon wedges, to serve

Method

  • STEP 1

    Heat a tbsp oil in a large frying pan. Add the spring onions and cook for a minute. Add the harissa, turmeric and chicken stock and cook for 2 minutes. Stir in the prawns, chickpeas and rice and cook until heated through. Serve scattered with the coriander and some extra harissa and lemon wedges on the side.

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