Prawns with chickpeas and white wine

Serves: 4

Ingredients:

360g raw prawns

Zest of 1 lemon & juice

Large bunch of flat- leaf parsley, chopped

Olive oil

2 large cloves garlic, crushed

2 cans chickpeas

A glass of white wine

250g cherry tomatoes

To serve:

Toasted sourdough bread

Method:

Finely chop the parsley, halve the cherry tomatoes.

Add a good glug of olive oil to a large pan and fry the prawns until pink. Remove and set to one side.

Add a glug more oil if necessary, along with the crushed garlic. Fry until soft. Add the chickpeas, tomatoes, lemon zest, juice of half a lemon and white wine. Simmer for a few minutes until the liquid reduces. Add the prawns to heat through, top with plenty of fresh parsley and season to taste.

Serve with toasted sourdough bread.