Italian prawn guazzetto with chickpeas

    25 min

    Italian guazzetto is a technique of quickly cooking and serving food in a sauce. In this recipe, chickpeas and prawns are cooked in a tomato-chilli sauce for a tasty starter or main dish. Serve with crusty bread to mop up the sauce!

    10 people made this

    Serves: 6 

    • 600g medium prawns, peeled and deveined
    • 3 tablespoons extra virgin olive oil
    • 1 clove garlic, skin on, slightly crushed
    • 1 sprig fresh rosemary, chopped
    • 1 pinch chilli flakes
    • 1 tablespoon tomato puree
    • 300g chickpeas, cooked and drained
    • salt and pepper, to taste
    • extra virgin olive oil, as needed
    • crusty Italian bread, for serving

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat 3 tablespoons oil in a pan over medium heat; add garlic clove, chopped rosemary leaves and chilli flakes. Stir in tomato puree. Add chickpeas and pinch of salt. Cook for a few minutes over medium heat; if it gets too dry add 1 or 2 tablespoons of chickpea cooking water or vegetable stock - the sauce should be a bit runny.
    2. Add the prawns and cook for 1 or 2 minutes, or until coloured. Remove from heat and season to taste with salt. Discard garlic clove.
    3. Serve with a drizzle of olive oil, some freshly ground black pepper and a slice or 2 of toasted crusty bread.


    This quantity of ingredients are for 6 to 8 people if served as a starter, 4 servings if used as a main dish.

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