top of page
Kabuli chickpeas, prawns and ‘nduja

Kabuli chickpeas, prawns and ‘nduja

Prep 15 mins (plus overnight soaking)

Cook 50 mins

Serves 4-6 as a shared dish

Difficulty 2

There’s nothing a good spoonful of ‘nduja can’t make better. These kabuli chickpeas are cooked from dried as they produce a nicer result than the canned ones. This is a simple dinner dish with prawns added, that also works great with grilled cuttlefish or chicken.

150g dried kabuli chickpeas, soaked

60ml (¼ cup) olive oil

2 garlic cloves

1 handful rosemary

2 tbsp ‘nduja (see note)

16 peeled raw prawns

Lemon wedges, to serve

1. Place chickpeas in a large saucepan, cover with cold water, then bring to the boil over medium-high heat. Reduced heat to medium and simmer until chickpeas are tender (45 minutes). Set aside to rest in liquid.


2. Heat olive oil in a large deep-sided frying pan over medium-high heat until hot, then add garlic and rosemary and stir until fragrant (1 minute). Add ‘nduja and prawns and stir until prawns are half-cooked (2 minutes). Add drained chickpeas to pan with a ladle of chickpea water, toss to combine, season to taste and serve with lemon wedges for squeezing.

INGREDIENTS

METHOD

N O T E

‘Nduja is a soft spicy salami that’s available from select delicatessens and online from salumi.com.au

Plate by Country Road. Recipe by Lisa Featherby and image by Eatable.

Subscribe to the Eatable newsletter

Thanks for submitting!

Want more recipes from Eatable?

Buy Eatable the magazine now, in print and digital
pasta02 tile.jpg
bottom of page