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