Chickpea & Prawn Stew

How to make a Chickpea and Prawn Stew.

Ingredients: Serves 4

  • 300 g of dried chickpeas
  • 400 g of raw prawns
  • 150 g of crushed tomatoes
  • 5 cloves of garlic
  • 2 slices of bread
  • 1/2 onion
  • 1/2 red pepper
  • 40 ml of white wine
  • 1 Tbsp spoon of sweet paprika
  • Parsley
  • 2 bay leaves
  • Olive oil
  • Salt


  1. Soak the chickpeas in a bowl of water (they should be completely covered) overnight (at least 10-12 hours.
  2. Defrost the prawns if they were frozen, wash them well and peel them, separating the head and shells on one side and the bodies on the other.
  3. Put the heads and shells in a pot with a little olive oil and sauté them over medium heat for a couple of minutes.
  4. You will see that they change their grey colour for the classic orange colour of already cooked prawns.
  5. Add 1 litre of water, raise the heat so that it is high and when it boils, lower the temperature so that it remains soft but continues to bubble, cover the pot and cook for 15 minutes.
  6. When finished, squeeze the heads with a ladle or kitchen tongs so that they release all their juice.
  7. Strain the broth and put it in the pot in which you are going to cook the chickpeas.
  8. Do not pour it all, reserve half a glass (about 100 ml) to use later when grinding the sofrito.
  9. Put the heat on high so that it is boiling when you add the chickpeas.
  10. Drain the chickpeas and put them in the pot where the shrimp broth is, along with three cloves of unpeeled garlic and the two bay leaves, and cook them until they are tender.
  11. If you use a normal pot you will need to cook them between 1 hour and 1 hour and a half, until you check that they are tender.
  12. Increase the heat so that the water boils, and when that happens, lower it almost to the minimum so that they cook slowly, always covered and stirring from time to time.
  13. If you use a pressure cooker put it on medium-low heat, close it and when the 2 red rings appear, lower the heat a little (but enough to keep the two rings visible all the time) and let them cook just 15 minutes, then simply remove the pot from the heat and wait for the pressure to drop and no ring to be seen to open it.
  14. Whilst the chickpeas are cooking, peel the two cloves of garlic for the sauce and cut them into thin slices.
  15. In a frying pan add a little oil and put it over medium-low heat.
  16. When hot, add the garlic and cook until browned on both sides.
  17. Reserve separately.
  18. In that same oil, cook the slices of bread so that they are golden on both sides.
  19. Peel and finely chop the onion and also finely chop the red pepper.
  20. In that same pan add a little oil and cook the onion and red pepper over medium heat with a little salt until tender and slightly golden.
  21. This usually take less than 10 minutes.
  22. Add the liquified tomato along with the paprika and cook it all together for 5 more minutes.
  23. Turn up the heat so it’s high and pour in the white wine.
  24. Wait 2-3 minutes for the alcohol to evaporate.
  25. Crush the garlic, the slices of bread and the sofrito all together with the broth that we had reserved.
  26. You will get a cream with a homogeneous and dense appearance.
  27. When the chickpeas are ready and you have been able to open the pot without pressure, remove the garlic and bay leaves from it and turn the heat to medium.
  28. When they start to boil, add the mixture that we have prepared together with salt since previously we had not added it to the chickpeas or the broth.
  29. Cook it all together for 5 minutes.
  30. Add the peeled bodies of the prawns to the pot and turn off the heat since with the remaining heat they will cook perfectly, taking on their characteristic orange colour.
  31. Try it in case you need to rectify the salt.
  32. Wash the parsley, let it dry or dry it with kitchen paper and chop it to decorate the dishes.
  33. Serve with fresh crusty bread and enjoy!
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