Method

• 1.
  Preheat the oven grill to high. Place capsicums on a baking tray and grill, checking regularly and turning halfway, for 15-18 minutes or until blackened and tender. Transfer to a bowl, cover with plastic wrap and stand for 10 minutes to steam. Peel capsicums, discarding tops and seeds, and halve. Reserve capsicum resting liquid.

• 2.
  Transfer capsicum flesh and resting liquid to a blender with stock and whiz until smooth. Transfer to a saucepan over high heat and bring to a simmer. Reduce heat to low to keep hot.
• 3.
  Spread chickpeas over a tray and pat dry with paper towel.
• 4.
  Heat half the oil in a large frypan over high heat. Add prawn and cook, stirring occasionally, for 3 minutes or until just cooked through, then transfer to a bowl. Add remaining 11/2 tbs oil to pan with chickpeas, garlic and chilli, and cook, stirring occasionally, for 3 minutes or until heated through and starting to turn golden. Add prawn, smoked paprika, 1/2 tsp salt flakes and 1/2 cup (125ml) capsicum soup, and cook, stirring constantly, for 1 minute or until fragrant.
• 5.
  Divide chickpea mixture and remaining soup among bowls and serve immediately.