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In a deep pan, heat 1 tbsp extra virgin olive oil and sweat all the diced vegetables and garlic with a pinch of salt for 10 minutes until cooked down.
Add in the chopped olives, 1 tsp smoked paprika, 1 tsp chilli flakes and 1 tbsp sun-dried tomato puree. Mix well and sweat for another 5 minutes.
Tip in the drained chickpeas, fresh tomatoes, passata, 150ml stock, a tbsp of red wine vinegar, and a crumble of feta and simmer for 10 minutes to thicken and reduce. Mix and season to taste. Drop in the raw prawns and turn off the heat. Leave to stand for 5 minutes whilst the prawns cook through.
Finish the fish with a good crumble of feta, chopped parsley, dill, lots of lemon zest and a drizzle of olive oil.
Serve with a toasted pitta for dunking.