Prawn involtini with chickpeas and pimento


  • Serves 4 people

  • 150 gm dried chickpeas, soaked in cold water overnight, drained
  • 1 carrot, coarsely chopped
  • ½ onion, coarsely chopped
  • 1 fresh bay leaf
  • 120 ml extra-virgin olive oil, plus extra for drizzling
  • 1 red capsicum, seeds removed, finely chopped
  • 1 tomato, quartered, seeds removed, finely chopped
  • 1 small red chilli, seeds removed, finely chopped
  • 100 ml lemon juice
  • 3 cups (loosely packed) flat-leaf parsley, finely chopped
  • 12 medium green prawns, peeled, cleaned, tails intact
  • 12 thin slices of flat pancetta
  • 2 rosemary sprigs
  • 2 garlic cloves, finely chopped
  • To serve: parsley, chard, chervil and cress
01   Rinse chickpeas under cold water and combine in a saucepan with carrot, onion, bay leaf, 50ml olive oil and enough water to cover generously. Bring to the boil over medium heat, reduce to low and cook until tender (45 minutes-1 hour). Drain (reserving 150ml cooking liquid) and set aside in a bowl.
02   Bring capsicum, tomato, chilli, lemon juice, 50ml olive oil and reserved liquid to the boil in a saucepan over medium heat. Add chickpeas, stir to combine and season to taste. Just before serving add parsley.
03   Meanwhile, wrap each prawn tightly with a slice of pancetta. Set aside. Heat remaining oil in a large frying pan over medium heat, add rosemary, garlic and prawns and cook until prawns are cooked through (3-5 minutes). Discard rosemary and season to taste. Serve prawns with chickpeas, scattered with herbs and drizzled with olive oil.







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