Rice with Prawns and Chickpeas


Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About


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


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, cardamom and chillies. Next stir in the rice until it is well mixed with the onion, oil, garlic and spices. Then stir in the chopped tomatoes and add enough chicken stock to cover. Give all the ingredients a final stir and season with salt and pepper to taste. Cover and cook over a low heat for about 20 minutes or until all the liquid has been absorbed and the rice is cooked. Stir in the chickpeas and keep warm.

Heat some more groundnut oil in a frying pan over a high heat. Stir-fry the prawns just for a minute or two, until they turn pink and open out. Season with salt, pepper and the lemon juice, then toss on to the rice. Sprinkle with the chopped dill or coriander and serve.