Prawn and chickpea soup

What you’ll need

• 2kg red capsicums

• 2 cups (500ml) Massel Vegetable Liquid Stock

• 800g canned chickpeas, rinsed, drained

• 1/4 cup (60ml) extra virgin olive oil

• 500g peeled green prawns, finely chopped

• 2 garlic cloves, crushed

• Pinch dried chilli flakes

• 1 tsp smoked paprika

METHOD

1. Preheat the oven grill to high. Place capsicums on a baking tray and grill, checking regularly and turning halfway, for 15-18 minutes or until blackened and tender. Transfer to a bowl, cover with plastic wrap and stand for 10 minutes to steam. Peel capsicums, discarding tops and seeds, and halve. Reserve capsicum resting liquid.

2. Transfer capsicum flesh and resting liquid to a blender with stock and whiz until smooth. Transfer to a saucepan over high heat and bring to a simmer. Reduce heat to low to keep hot.

3. Spread chickpeas over a tray and pat dry with paper towel.

4. Heat half the oil in a large frypan over high heat. Add prawn and cook, stirring occasionally, for 3 minutes or until just cooked through, then transfer to a bowl. Add remaining 11/2 tbs oil to pan with chickpeas, garlic and chilli, and cook, stirring occasionally, for 3 minutes or until heated through and starting to turn golden. Add prawn, smoked paprika, 1/2 tsp salt flakes and 1/2 cup (125ml) capsicum soup, and cook, stirring constantly, for 1 minute or until fragrant.

5. Divide chickpea mixture and remaining soup among bowls and serve immediately.