Chickpea & Shrimp Stew

How to make a Chickpea and Shrimp Stew.

Ingredients: Serves 4

  • 400 g of chickpeas (soaked for 12 hours)
  • 1 kg of prawns
  • 4 boiled eggs
  • 200 g of crushed tomatoes
  • 1 chopped onion
  • 1/2 red pepper chopped
  • 3 cloves of minced garlic
  • 1 teaspoon sweet paprika
  • Olive oil
  • chopped fresh parsley
  • salt
  • black pepper

For cooking the chickpeas:

  • 1 leek, cleaned and chopped
  • 1 carrot, peeled and chopped
  • 1 onion, cut in half
  • 3 cloves
  • 1 bay leaf


  1. Put 1 litre of water in an express pot.
  2. Add the bay leaf, leek, carrot, chopped onion and the cloves.
  3. Season with salt.
  4. When it boils, add the chickpeas and cover the pot.
  5. Cook 30 minutes from when it whistles.
  6. Turn off the heat and rest for 10 minutes before removing the valve.
  7. Peel the prawns and remove the intestine by pulling with tweezers or removing it with an incision in the back.
  8. Do not throw away the shells.
  9. In another pot, heat 4 tablespoons of oil and fry the onion with the pepper over medium heat for about 6 or 7 minutes.
  10. Add the garlic and the shrimp heads and shells.
  11. Season and sauté 2 minutes.
  12. Remove from the heat, add the paprika and mix.
  13. Add the tomato and let it reduce.
  14. Add 750 ml of the chickpea cooking broth and cook for 20 minutes.
  15. Blend to make a good seafood broth and pass through a fine mesh strainer to remove the remains.
  16. Return the broth to the pot and add the drained chickpeas.
  17. Add a little more broth from the chickpeas if desired and adjust the salt.
  18. Finally add the prawns and cook everything together for 2 or 3 minutes.
  19. Serve with the boiled egg cut into quarters and sprinkled with parsley.
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