Thu, 26 April 2018
Serves 4
INGREDIENTS
1 tbsp olive oil
1 white onion, diced
2 garlic cloves, grated
1 tbsp tomato purée
2 x 400g tins of tomatoes
1 red bell pepper, deseeded and sliced
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
1 tsp brown sugar (optional, but it does enhance tangy tomatoes)
½ tsp chilli flakes (optional)
Handful of pitted black olives, chopped (optional)
4 sundried tomatoes, chopped (optional)
1 x 400g tin of chickpeas, drained and rinsed
300g cooked prawns, peeled
Handful of spinach
Fresh basil, to serve (optional)
FOR THE GARLIC POTATOES
500g new potatoes, quartered
1 tbsp olive oil
1 garlic clove, finely chopped
Salt and black pepper
METHOD
Preheat the oven to 220ºC/425ºF/gas mark 7.
First prepare the potatoes. Place them in a pan of boiling water and parboil for 78 minutes. Drain well, transfer to a roasting tray, then toss them with the olive oil, garlic and a little salt and pepper. Roast for
20 minutes, until crisp and golden.
Meanwhile, heat the oil in a large frying pan, then fry the onion and garlic on a low heat, stirring from time to time, until almost translucent.
Stir in the tomato purée, then add the tinned tomatoes, breaking them up with the back of a wooden spoon or a potato masher. Add the red pepper, dried herbs and salt, and the optional sugar, chilli flakes, olives and sundried tomatoes if you wish. Mix well, then simmer for about 15 minutes, stirring from time to time, until the sauce has thickened.
Once the sauce thickens, stir in chickpeas and prawns and let them warm through for just 35 minutes. Add the spinach and cook for a further 12 minutes, until the leaves have wilted.
Sprinkle with the fresh basil (if using) and serve with the roasted garlic potatoes.
