Remove and save the fronds of a bulb of fennel. Cut in half top to bottom, then into slices crossways.
Thinly slice a couple of shallots. Skin and chop 3 – 4 ripe tomatoes. Fry the shallots and fennel in hot
olive oil for 3 – 4 minutes, together with a tsp crushed fennel seeds, until starting to soften, then add
the chopped tomatoes, together with a glass of dry white wine (or dry vermouth) and a Tbs tomato paste.
Season with sea salt and freshly ground black pepper. Simmer, covered, for 5 minutes, then add a drained
can of chickpeas and simmer for another 5 minutes. Add in raw prawns, simmering gently and stirring from
time to time, until the prawns are just cooked and pink. Serve in warm bowls, garnished with the fennel
fronds and some parsley. You could accompany this with a green salad.