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Ingredients
- olive oil
- spring onions 5 chopped, including green bits
- harissa paste 2 tsp
- turmeric ½ tsp
- chicken stock 100ml
- large cooked prawns 150g
- chickpeas 200g tin, drained
- ready-cooked brown basmati rice 250g pack
- coriander a handful
- lemon wedges to serve
Method
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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.
Nutritional Information
- Kcals 350
- Fat 10.8g
- Saturates 1.7g
- Carbs 38.9g
- Fibre 5.8g
- Protein 21.4g
- Salt 2.6g
