Gambas con garbanzos (Spanish prawns with chickpeas)

Versions of this dish are served around the coast of Spain - including Taverna del Bisbe in Barcelona.

Ingredients

2 Tbsp	Breadcrumbs, dried
3 Tbsp	Olive oil
2	Red chillies, small, diced
2 Tbsp	Pine nuts
24	Prawns, large, raw, shelled and de-veined (Main)
1	Onion, medium, diced
1	Green capsicum, seeded and chopped
4 cloves	Garlic
4	Tomatoes, peeled and diced
2 cans	Chickpeas, 420g each, drained and rinsed (Main)
¾ cup	Fish stock
1 to taste	Salt & freshly ground pepper

Directions

1. Place the pine nuts in a non-stick frying pan and shake over low heat, until golden. Add the breadcrumbs and chilli peppers and heat for about 30 seconds. Remove and crush with a pestle and mortar. Place to one side.
2. Heat the oil in the frying pan on medium heat. Saute the prawns for about 20 seconds each side. Place to one side.
3. Add the onion and capsicum to the pan. Stir well. Cook over low heat for about 10 minutes, until soft but not brown.
4. Add the garlic and tomatoes. Cook for about five minutes. Add the chickpeas and fish stock. Cook for five minutes. Add a tablespoon or two of the ground pine nut mixture and cook for another five minutes.
5. Add the prawns and heat through. Season