Fennel, chickpea & prawn stew

An easy low-fat supper that's ideal for after work, served with crusty bread

Recipe uploaded by

olive magazine

8 ratings 4

Recipe by olive magazine

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Tested

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Low-fat

Add 1 tbsp oil to a large frying pan before tipping in the fennel. Cook for about 5 minutes, until softened. Next add the garlic and paprika and fry for 1 minute more. Add the chopped tomatoes. Increase the heat and cook for 5 minutes, until thickened.
Stir in the chickpeas, chopped greens, some seasoning and a splash of water and cook for 2 minutes. Add the prawns and cook until just pink. Serve in bowls with crusty brown bread, if you like.

PER SERVING

238 kcalories, protein 22.3g, carbohydrate 18.6g, fat 8.8 g, saturated fat 0.9g, fibre 6.6g, salt 1.04 g

Recipe from olive magazine, October 2010.

Latest comments and suggestions

Lana K.

29 September 2010

Lana K. rated and commented on this recipe

Tried this recipe and loved it! Nutritious and healthy, not to mention easy to make. I loved the simplicity of the recipe as well as the different flavours and textures. I had to tweak the quantities a little, but was very happy with the end result. I do think chickpeas overpowered the delicate flavour of the prawns a little, so I just might try it with chicken next time and definitely use more fennel as I love the flavour!

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irritable

29 September 2010

irritable rated and commented on this recipe

Sounded good but in reality was really bland. May work with chicken but I won't be doing again.

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falcoprincess

04 October 2010

falcoprincess rated and commented on this recipe

Having never tried fennel or chickpeas before i decided to try it as a part of my diet, after reading the comments on being too bland i added a sprinkle of chilli flakes to it and it was gorgeous, defo making again soon!

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Kuifke

15 October 2010

Kuifke rated and commented on this recipe

If possible use fresh (not frozen/thaw) prawns. I didn't find the Cavolo Nero.

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Lizzie

04 November 2010

Lizzie rated and commented on this recipe

Tried this recipe today as we got fennel and cavalo nero in our veg box. I added smoked paprika instead of normal and some chilli, we did enjoy it, but I think if I make it again I won't add as many chick peas as I think they overpowered it a little.

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Belkey

30 October 2011

Belkey rated and commented on this recipe

I was not as impressed as I thought I would be by this dish either, not sure why - it just lacked depth of flavour.

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megar

25 November 2012

megar rated and commented on this recipe

Everything I look for in a midweek meal. Delicious, nutritious and super simple to make.

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Deb

14 January 2013

Deb rated and commented on this recipe

This is great recipe especially for those on a low fat high protein diet. It is really tasty, I used smoked paprika for an extra kick.

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