| 800 g | canned peeled tomato |
| 800 g | canned chickpea pre-boiled |
| 450 ml | seafood stock |
| 600 ml | vegetable stock |
| 200 g | peeled shrimp |
| 3 cloves | garlic |
| 4 tbsp | olive oil |
| parsley | |
| 1 | lemon |
| 1 tbsp | ground cumin |
| ½ tbsp | ground cloves |
| ¾ tbsp | black pepper |
| 1 tbsp | tomato paste |
| 1 tbsp | ketchup |
| ½ tbsp | chili flakes |
| 2 tbsp | sugar |
| 1½ tbsp | salt |
Saute the minced garlic + spices + tomato paste in olive oil on medium-low heat for 7-8 minutes
Add chopped tomato and tomato juices + ketchup. Add salt + sugar + chilli flakes. Keep low boil for at least 20 minutes
Add vegetable and seafood stock. Blend until there are no large lumps of tomato , then bring to boil again. Taste and adjust seasoning. Add chickpeas and prawn, cook for 5/6 minutes. Remove off heat. Add chopped parsley and squeeze lemon.
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