Charred Harissa Prawn & Chickpea Skillet
Quick, fiery, and deeply comforting: learn how to make our Charred Harissa Prawn & Chickpea Skillet. Packed with protein, Mediterranean flavour, and spice.
Prep & Cook Details
- Prep time: 10 mins
- Cook time: 15 mins
- Servings: 2–3
Ingredients
For the Skillet:
- 450g raw jumbo king prawns, peeled and deveined
- 1 tin (400g) chickpeas, rinsed and thoroughly drained
- 2 tbsp rose harissa paste (adjust to taste)
- 3 tbsp extra virgin olive oil, divided
- 3 cloves garlic, finely minced
- 1 small red onion, finely diced
- 200g cherry tomatoes, halved
- 1 tbsp tomato purée
- 1 tsp ground cumin
- ½ tsp smoked paprika
To Serve:
- ½ small bunch fresh flat-leaf parsley or coriander, coarsely chopped
- 100g crumbled feta cheese (optional)
- 1 fresh lemon, cut into wedges
- Warm flatbreads or crusty sourdough for dipping
Method
1.Marinate the Prawns:Builds immediate depth of flavor.
Pat the king prawns dry with paper towels. In a bowl, toss them with 1 tbsp extra virgin olive oil, 1 tbsp rose harissa paste, and a pinch of sea salt. Set aside to marinate for 5 minutes while prepping the aromatics.
2.Build the Chickpea Base:Medium heat • 6-8 minutes.
Heat 1 tbsp olive oil in a large cast-iron skillet over medium heat. Add the diced red onion and sauté for 3–4 minutes until softened. Stir in the minced garlic, ground cumin, smoked paprika, and tomato purée, cooking for another minute until fragrant.
3.Simmer Tomatoes & Chickpeas:Medium heat • 5 minutes.
Add the halved cherry tomatoes, drained chickpeas, and the remaining 1 tbsp rose harissa paste to the skillet. Stir well, breaking down the tomatoes slightly with the back of a wooden spoon until a thick, glossy sauce forms around the chickpeas. Season with salt and pepper, then turn the heat to low.
4.Sear the Prawns:High heat • 2-3 minutes.
Push the chickpea mixture to the edges of the skillet to clear the center (or use a separate pan if crowded). Add the final 1 tbsp olive oil to the open space and lay in the marinated prawns in a single layer. Sear undisturbed for 60–90 seconds until deeply browned and charred on the bottom, then flip and cook for another 1 minute until opaque and cooked through.
5.Garnish & Serve Hot:Immediate presentation.
Remove the skillet from the heat. Stir the prawns back into the chickpea mixture, top with fresh chopped parsley, crumbled feta (if using), and a squeeze of fresh lemon juice. Serve immediately straight from the pan alongside warm flatbreads.