Serves 4


  • 20 raw Tiger Prawns, peeled, deveined and heads removed 70 g baby spinach leaves, washed large handful of basil, leaves only, torn Sea salt and freshly ground black pepper 3 tbsp. olive oil 1 small red onion, peeled and finely chopped garlic cloves, peeled and finely chopped 4 fresh piquillo peppers, cored, deseeded and cut into 2 cm squares 150 g good quality cooking chorizo sausages, sliced 2 garlic cloves, peeled and finely chopped 1 ½ tablespoons sherry vinegar 3 tablespoons dry sherry 600 g drained cooked chickpeas (freshly cooked or tinned) 100 ml chicken stock


Heat 2 tbsp. olive oil in a large, wide pan and add the red onion, peppers and chorizo.  Cook for a few minutes, then add the garlic

·         Cook for another couple of minutes, then add the sherry vinegar and sherry and let bubble to reduce down.

·         add the chickpeas, stir and cook for a couple of minutes, then add the chicken stock and hear through for 10 minutes over a medium- low heat

·         in a separate pan, fry the tiger prawns in the remaining olive oil for about 30-45 seconds each side. Once cooked add to the chickpea stew with the spinach.  Let it wilt slightly, then scatter over the basil, season and serve.