Step 1

Heat 1 tablespoon oil in a large saucepan over medium heat. Add the onion and chorizo, and cook, stirring, for 5 minutes until the onion softens and the chorizo starts to crisp. Stir in harissa and cook for a further minute. Add tomatoes, lentils, capsicum and stock, bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 20 minutes until the mixture has thickened slightly.

Step 2

Season the prawns with sea salt and freshly ground black pepper, then add to the pan. Cover and cook for 5 minutes or until the prawns are just cooked through. Stir in the parsley, then serve with crusty bread and a mixed salad.