Prawn stew & garlic potatoes

(serves 4)


  • Olive oil

  • 1 onion

  • 5 garlic cloves

  • 1 tblsp tomato puree

  • 1 tin plum tomatoes

  • 1 sliced red pepper

  • 1 tsp oregano

  • 1 tsp basil

  • ½ tsp salt

  • 1 tin chickpeas

  • 300g cooked prawns

  • 2 handfuls spinach

  • 500g new potatoes

  • Black pepper

  • 1 cup hot water


  1. Preheat the oven to 220 degrees Celsius

  2. Firstly, cook the potatoes by boiling then in a pot for 8 minutes, once cooked drain and place in a large bowl, drizzle with olive oil, add the 2 crushed garlic cloves, salt and pepper and toss until fully coated, then layout on a baking tray

  3. Roast for about 20 minutes until golden and crisp

  4. While the potatoes are cooking, prepare the rest of the dish, starting with peeling the onion and chop into small pieces, then add to a large pan with the 3 crushed garlic cloves and fry until soft and cooked, about 5 minutes

  5. Next, add the chopped red pepper, tomato puree, herbs, water, paprika and tinned tomatoes.

  6. Mix well and let simmer for 10 minutes

  7. Next, chop the prawns in half and stir into the mixture with the drained chickpeas, and simmer for a further 2 minutes

  8. Turn off the heat, and add the chopped spinach, stir in well so it wilts with the heat of the other ingredients

  9. Serve in a large bowl with the garlic potatoes

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