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500g baby pota­toes, quar­tered

1 tbs olive oil

1 gar­lic clove, finely chopped

Salt and pep­per


1 tbs olive oil

1 onion, diced

2 gar­lic cloves, grated

1 tbs tomato puree

2 tins plum toma­toes

1 red cap­sicum, sliced

1 tsp dried oregano

1 tsp dried basil

½ tsp salt

400g tin chick­peas, rinsed 300g cooked, peeled king prawns

Hand­ful spinach

Fresh basil (to serve)

1. Pre­heat the oven to 220°C. Place pota­toes in a pan of boil­ing wa­ter and par­boil for 7–8 min­utes. Drain, trans­fer to a roast­ing tray, then toss with the olive oil, gar­lic and a lit­tle salt and pep­per. Roast for 20 min­utes un­til crisp golden.

2. For the stew, heat oil in a large fry­pan, then sweat onion and gar­lic on a low heat, stir­ring, un­til al­most translu­cent. Add the tomato puree and the plum toma­toes, break­ing them up with a wooden spoon, then add the cap­sicum, dried herbs and salt. Mix well, then sim­mer gen­tly for about 15 min­utes, stir­ring oc­ca­sion­ally.

3. Once thick­ened, stir in the chick­peas and prawns and heat for 3–5 min­utes. Add the spinach and cook for 1–2 min­utes, un­til wilted. Serve with gar­lic pota­toes. Scat­ter fresh basil leaves on top.


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