Place prawns in a bowl and todd them with turmeric, salt, pepper and parsley. Add some olive oil to a wok or skillet and heat. Add chickpeas and almonds and let toast for about 10 minutes.

In a separate pot cook rice according to packaging rules. Add ginger, chillies, onion and garlic to the chickpeas and almonds and stir.

Add carrots, mushrooms and bell peppers to the wok. Stir everything together. Season.

Heat some olive oil in a small pot and add the prawns. Cook until almost done. Drain if needed. By this time the rice should be cooked. Drain that too.

Add the prawns to the wok and stir them well, into the veg. Add the rice. Stir again, let it crisp up for 5-10mins and serve with a lime wedge.