Fennel, chickpea & prawn stew

Add 1 tbsp oil to a large frying pan before tipping in the fennel. Cook for about 5 minutes, until softened. Next add the garlic and paprika and fry for 1 minute more. Add the chopped tomatoes. Increase the heat and cook for 5 minutes, until thickened. Stir in the chickpeas, chopped greens, some seasoning and a splash of water and cook for 2 minutes. Add the prawns and cook until just pink. Serve in bowls with crusty brown bread, if you like. 238 kcalories, protein 22.3g, carbohydrate 18.6g, fat 8.8 g, saturated fat 0.9g, fibre 6.6g, salt 1.04 g