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Kabuli chickpeas, prawns and ‘nduja

Kabuli chickpeas, prawns and ‘nduja

Prep 15 mins (plus overnight soaking)

Cook 50 mins

Serves 4-6 as a shared dish

Difficulty 2

There’s nothing a good spoonful of ‘nduja can’t make better. These kabuli chickpeas are cooked from dried as they produce a nicer result than the canned ones. This is a simple dinner dish with prawns added, that also works great with grilled cuttlefish or chicken.

150g dried kabuli chickpeas, soaked

60ml (¼ cup) olive oil

2 garlic cloves

1 handful rosemary

2 tbsp ‘nduja (see note)

16 peeled raw prawns

Lemon wedges, to serve

1. Place chickpeas in a large saucepan, cover with cold water, then bring to the boil over medium-high heat. Reduced heat to medium and simmer until chickpeas are tender (45 minutes). Set aside to rest in liquid.

2. Heat olive oil in a large deep-sided frying pan over medium-high heat until hot, then add garlic and rosemary and stir until fragrant (1 minute). Add ‘nduja and prawns and stir until prawns are half-cooked (2 minutes). Add drained chickpeas to pan with a ladle of chickpea water, toss to combine, season to taste and serve with lemon wedges for squeezing.




‘Nduja is a soft spicy salami that’s available from select delicatessens and online from

Plate by Country Road. Recipe by Lisa Featherby and image by Eatable.

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