Prawns with Chickpeas, Tomatoes and Yogurt-Mint Sauce

Juicy prawns from the pan on spiced chickpeas with tomatoes, served with a fresh yogurt and mint sauce. This dish is quick to make and reliably succeeds even for beginners.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Prawns, raw, peeled
• 240 g Chickpeas from a can, drained
• 250 g Cherry tomatoes
• 2 pc Garlic cloves
• 2 tbsp Olive oil
• 1 tsp Sweet paprika powder
• 1 tsp Cumin, ground
• 1 pc Lemon
• 150 g Plain yogurt
• 0.5 bunch Mint, fresh
• 60 g Arugula
• Salt
• Pepper

Method

1. Season the prawns with salt, pepper and part of the paprika powder and set them aside briefly.
2. Peel the garlic and chop finely. Wash the cherry tomatoes and halve them.
3. Stir the yogurt in a small bowl with the juice of half a lemon, a little salt and the finely chopped mint, and chill.
4. Heat one tablespoon of olive oil in a large pan over medium heat. Fry the drained chickpeas in it for 3 minutes, then season with cumin and the remaining paprika powder.
5. Add the tomatoes and garlic and fry for another 3 minutes, until the tomatoes begin to soften slightly. Season with salt and pepper and transfer to a bowl.
6. Heat the remaining olive oil in the pan over high heat. Fry the prawns for 1 to 2 minutes per side, until they are pink and cooked through.
7. Wash the arugula and divide it between two plates. Spoon the chickpea and tomato mixture on top and place the prawns on top.
8. Serve with the yogurt and mint sauce and garnish with lemon wedges.