• 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


  • 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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