Rice with Prawns and Chickpeas

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

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