Prawn tagine with preserved lemon and chickpeas

We fry off onions, garlic, diced fennel and spices before adding tomatoes and vegetable stock and simmering till the flavours have combined.  We balance the sauce by adding saffron, honey, preserved lemons, and chickpeas. The sauce is served over raw prawns, ready to be cooked in minutes at home.

The idea is that you defrost and heat in a saucepan. The prawns will cook only once as the tagine heats up.  We just hate twice-cooked seafood!

Prawns (prawns, mineral salt (E451), water), fennel, crushed tomatoes (tomato puree, citric acid), onion, red capsicum roasted (red pepper, water, vinegar, salt, sugar), chickpeas, fresh coriander, olive oil, preserved lemons [lemon, salt, lemon juice, bay leaves, cinnamon, cardamom, black pepper, cloves], lemon juice, garlic, honey, salt, lemon zest, cumin ground, fennel ground, turmeric, smoky paprika, vegetable stock (sea salt, maize maltodextrin, cane sugar, yeast extract, rice flour, onion, celery, garlic, spinach, natural flavours, disodium guanylate and inosinate, canola oil, chilli), ginger powder, cinnamon, saffron

Steamed cous cous or rice.