Spicy Prawn Stew

2 oz/50g bacon, cubed
3 garlic cloves, minced
1 onion, chopped

1 teaspoon red chili paste
1 can chopped tomatoes
1/2 cup vegetable stock
1 1/2 cups cooked chickpeas (either home-cooked or from the can)

1/2 lb peeled king size prawns, tails on
2 cups baby spinach, loosely packed and roughly chopped

salt and pepper to taste

Serves 2-3
Place the bacon in a large heavy-bottomed pot over medium heat. When the bacon starts releasing the fat, add chopped onion and minced garlic. Stir regularly and cook until onions have softened, about 5 minutes. Stir in chili paste and cook for another 1-2 minutes. Now add chopped tomatoes, vegetable stock and chickpeas. Bring to boil, then cover pot with lid and turn the heat to medium low. Let simmer until sauce has thickened, about 8-10 minutes.
Now gently place prawns on top, cover again and cook until prawns are just done, about 5 minutes. Gently stir in spinach and cook until wilted, 1-2 minutes. Season with salt and pepper. Serve with bread or over rice.