Prawn, Potato & Courgette Stew

1/2 Jar of Miza Smoky Tomato Sauce 
2 Red/Orange Peppers, sliced 
2 Garlic Cloves, finely chopped
1 Bird’s Eye Chilli, finely chopped 
2 Inch Piece of Chorizo, diced 
1 Small Handful of Dill, finely chopped 
1 Handful of New Potatoes, cut into quarters
6 King Prawns, shelled (keep the shells) 
12 Cherry Tomatoes, cut into quarters
1 Tin Chickpeas 
1/2 Lemon, juiced 
1 Spring Onion, finely sliced 

To Garnish: 
Serve with Crusty Bread 

Cook Time: 0035
Serves: 02-03

  1. Preheat the oven to 220C. Prepare the prawns first. De-shell the prawns and keep the shells aside. Remove the intestinal backbone using a small knife, then keep the prawns in the fridge. 
  2. Deseed and finely slice the peppers. Spread the peppers on a lined baking tray and season with salt and pepper and drizzle over olive oil. Roast in the oven for 15 minutes or until lightly charred and set aside. 
  3. Meanwhile heat a large saucepan over medium/high heat and add 1 tbsp of olive oil. Once hot add the prawn shells and leave to fry for 3-4 minutes or until you see the oil changing colour. Drain the oil into a bowl and discard the shells. 
  4. Add the oil back to the pan and then add the garlic and chilli and chorizo and fry for 3-4 minutes. Then add the cherry tomatoes and fry a further 2-3 minutes. 
  5. Meanwhile cook the potatoes in a pan of salted boiling water for about 6-8 minutes or until tender, then drain. 
  6. Add the Smoky Tomato sauce to the pan and 3/4 jar of water and stir to combine. Then add the chickpeas and cook for 2 minutes. 
  7. Add the prawns and submerge into the liquid and simmer for 3-4 minutes or until the prawns are cooked through. 
  8. Finally, stir through the potatoes, chopped dill and lemon juice and simmer for another 2 minutes. 
  9. Garnish with some yogurt and chopped spring onion and serve with some crusty sourdough bread.