The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Easy peasy prawn, fennel & chickpea bake
Posh prawns get star treatment in this aromatic all-in-one bake. A base of roasted baby potatoes is zhuzzed up with onion, fennel and tomatoes, then chickpeas and a herby tomato sauce. A zip of lemon and scatter of parsley seal the deal.
SWK: High protein
Plants 5
SWK: High fibre
one tray
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 2 onion
- 2 fennel
- 200g baby tomatoes
- 460g chickpeas (Chickpeas, water, salt)
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 400g passata (tomatoes, salt, citric acid)
- 1 unwaxed lemon
- 400g prawns (Crustaceans)
- 600g baby potatoes
Nutritional Information
Calories: 438
Protein: 33g
Carbs: 44g
Fat: 4.4g
Ingredients
- 300g baby potatoes
- 1 onion
- 1 fennel
- 110g baby tomatoes
- 230g chickpeas (Chickpeas, water, salt)
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 200g passata (tomatoes, salt, citric acid)
- 1 unwaxed lemon
- 200g prawns (Crustaceans)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 447
Protein: 33g
Carbs: 47g
Fat: 4.5g
Easy peasy prawn, fennel & chickpea bake
Posh prawns get star treatment in this aromatic all-in-one bake. A base of roasted baby potatoes is zhuzzed up with onion, fennel and tomatoes, then chickpeas and a herby tomato sauce. A zip of lemon and scatter of parsley seal the deal.
Cook time:
45 mins
Cuisine:
British
Food group:
Shellfish
Allergens: Crustaceans
Cooking Instructions
Before you start
- 1 large ovenproof baking dish
Get the potatoes in the oven
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Quarter the potatoes, then spread them out in an ovenproof dish, spritz with cooking spray and lightly season. Roast for 15 mins.
Add the other veg
- Meanwhile, peel the onions and cut each into 8 wedges. Trim the fennel bulbs and thickly slice.
- Tip the onions, fennel and tomatoes into the ovenproof dish and roast for 10 mins.
Things get saucy!
- Tip in the chickpeas and their water, then stir in the garlic & herb paste and passata. Squeeze in juice of half the lemon (to taste), add the prawns and roast for 12-15 mins, until the prawns are pink.
Finish & serve
- Cut the remaining lemon into wedges. Finely chop the parsley.
- Stir the parsley into the bake, then add the lemon wedges for squeezing and serve.