• Preheat your oven (for the ciabattas) to 220°C/200°C fan/gas mark 7.
• Halve, peel and chop the onion into small pieces.
• Peel the garlic. Grate half, leaving the other half whole (or use a garlic press).
• Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into 1cm chunks.
• Drain and rinse the chickpeas in a sieve.

TIP: To avoid turning on your oven toast the bread in the toaster instead.

• Place a large pan over medium-high heat with a drizzle of oil.
• Add the onion and carrot and fry, stirring occasionally, 2-3 mins.
• Add the paprika and grated garlic and fry for 1 min more.

NOTE: Swapping to diced chicken? Add to the hot pan, season as instructed and fry until browned, 6-8 mins, before adding the veg.

• Add the prawns, chickpeas, stock, half a sachet of Italian herbs (per 2P), tomato paste and 200ml water (per 2P).
• Cover and cook until the prawns are cooked, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle. 

• Once cooked, stir through the spinach and allow to wilt.
• Add a splash of water to loosen the sauce if necessary.
• Season to taste with salt, pepper and sugar.

• Meanwhile, halve the ciabattas lengthways. 
• Pop into the oven, cut-side up, to warm through, 2-3 mins.
• Once toasted, rub the garlic clove over the cut sides of the crispy bread.

• Divide the Spanish chickpea and prawn stew between bowls.
• Sprinkle the chilli flakes over the top.
• Serve the warm ciabatta alongside for dipping.