Prawns with Chickpeas and Chermoula
I made some Chermoula and the next night I discovered this recipe.
You need for 4 hungry Fashionistas , 2 men and 1 big fat banker…
6 tabs extra virgin olive oil
2 cloves garlic
1 small red capsicum,
1 small green capsicum,
20 large green (raw) king prawns
1 small red chilli, finely chopped
2 teasp chermoula
2 x 400g cans chickpeas, rinsed and drained
2 tabs coriander, coarsely chopped
2 tabs flat-leaf parsley, coarsely chopped
1/4 preserved lemon rind, chopped
Salt and cracked black pepper
- Open a big fat bottle of wine
- Slip into a Pucci Kaftan
- Gulp down wine
- Find Chermoula
- Chop up the capsicum as small as your share portfolio. Not so big
- Chop up and sqish the preserved lemon
- Chop up garlic as the size of your old diamond ring
- Chop chillli as small as Jessica Simpson’s brain
- Chop parsley and coriander into the size of Balenicaga stiletto
- Drink more wine. There are no calories in wine.
- Get George Clooney to devein the Prawns
- Heat up the 2 tabs of daggy old olive oil in a large frying pan
- Toss in garlic and capsicum for about 2-3 minutes.
- Add prawns, chilli and the chermoula and cook until prawns just change colour into a gorgeous creamy white.
- Open the cans of chickpeas. Boy they do look sad.
- Throw in chickpeas and cook it all for a couple minutes to heat them through
- Now turn off the heat and throw in the accessories: the pretty green coriander, parsley and preserved lemon.
- drizzle with your snazzy designer olive oil and serve with crusty bread.
- Heaven.
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