Smoky Prawn & Chickpea Stew

Add a splash of olive oil to a large, deep frying pan and set over a medium heat. Add the onion and fry for a few minutes until soft and golden. Add the garlic, fresh chilli and chilli flakes and cook for a further minute.

Stir in the cumin, paprika, tomato purée and sugar, quickly followed by the chickpeas. Pour in the passata along with a splash of cold water and season with salt and pepper. Simmer, partially covered, over a low heat for 15 minutes.

Put the prawns into the pan, pushing them down slightly into the liquid. Cook for about 4 minutes before turning them over to continue cooking for another 2 minutes or so, until pink and cooked through. Spoon the stew into dishes.

Whisk together the yogurt and lemon juice with 1 tbsp of cold water and swirl a little of it over each serving of the stew. Add a sprig of flat-leaf parsley and a drizzle of extra virgin olive oil and serve with good crusty bread, if you like.