Rice with Prawns and Chickpeas

Name: Rice with Prawns and Chickpeas
Cuisine: Egyptian
Ingredients: about 1 litre/1¾ pints chicken stock; sea salt and black pepper; 2-3 cups short grain rice such as Arborio, rinsed and drained; 1 bunch of fresh dill or coriander, coarsely chopped; 1½ tsp ground cardamom; groundnut oil; 6 small red chillies, deseeded and finely chopped; 1 tsp ground cumin; 1 onion, finely chopped; 4 cloves of garlic, crushed; juice of 2 lemons; at least 20 large raw prawns, shell on; 4 tomatoes, skinned, deseeded and chopped; 300 g/11 oz cooked chickpeas

Preparation info

Difficulty
Medium

Appears in

Floyd Around the Med

By Keith Floyd

Published 2000

About

Ingredients

at least 20 large raw prawns, shell on
groundnut oil
1 onion, finely chopped
4 cloves

Africa
Egypt
Main course
Gluten-free
Mediterranean

Method

Remove the head and shell from each prawn and cut down the back so that they will open up like butterflies when cooked. With the point of the knife, remove the thin black intestinal vein that runs down the back of the prawns. Set the prawns aside.

Heat some groundnut oil in a large shallow pan - a paella pan would be ideal - and fry the onion and garlic until golden. Add the cumin, card