Spinach Chickpea & Heirloom Tomato Prawn Sauté
Prep time
Cook time
Total time
Serves: 1
  • 1 tsp olive oil
  • 6-8 large prawns, raw deveined and peeled
  • 2 cups loosely packed raw spinach
  • ½ cup heirloom cherry tomatoes
  • ½ cup sliced mushrooms
  • ¼ cup chickpeas
  • ½ cup cooked quinoa or wild rice (prepare ahead of time)
  • 1 clove garlic, crushed
  • 1 tablespoon sherry wine
  • juice of ½ lemon
  • ¼ tsp salt
  • ¼ tsp pepper
  • pinch of chili flakes
  1. Warm a large saucepan over medium-high heat.
  2. Add in olive oil and garlic and saute for 1-2 minutes
  3. Add in chickpeas, cherry tomatoes, mushrooms, and prawns.
  4. Saute together in the pan for 1-2 minutes, and while the pan is still hot, pour in the sherry wine and lemon juice.
  5. Reduce heat to medium and add in spinach and cooked quinoa/rice, sprinkle with salt and pepper.
  6. Saute again for 1-2 minutes and then cover pan with a lid so the spinach can wild completely.
  7. Reduce heat to low-medium and let spinach wilt for 1-2 minutes.
  8. Once spinach is wilted and prawns are completely cooked through, transfer to a bowl and garnish with a pinch of chili flakes and a squeeze of lemon juice.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/spinach-chickpea-tomato-prawn-saute/