Imported from Instagram

Chickpeas with Prawns

Name: Chickpeas with Prawns
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500 g Chickpeas (Cooked and drained); 300 g Raw prawns (Peel and reserve the heads); Extra-virgin olive oil (A little, for browning the heads and making the sofrito); 1 Onion; 1 Leek; 1 Zucchini; 2 dientes Garlic; 100 ml Crushed tomatoes; 1 cdita Tomato paste; Stock (A little, to dissolve the tomato paste; type and quantity not specified); Sweet paprika (A little); Seafood stock (Enough to cover; the video also describes it as fish stock); Pepper (To taste; it appears in the ingredient list, but when it is added is not specified); Salt (To taste; it appears in the ingredient list, but when it is added is not specified)

Recipe by 🧂PIMIENTA Y SAL 🧂 @pimientalysal · Instagram

Imported by Jorge Martínez García on SeeMeCook

A stew of chickpeas with prawns, vegetables, and tomato, cooked in seafood stock. The creator recommends letting it rest until the next day so it becomes even more flavorful.

4 servings45 minSpanish

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Ingredients

500 g Chickpeas (Cooked and drained)
300 g Raw prawns (Peel and reserve the heads)
Extra-virgin olive oil (A little, for browning the heads and making the sofrito)
1 Onion
1 Leek
1 Zucchini
2 dientes Garlic
100 ml Crushed tomatoes
1 cdita Tomato paste
Stock (A little, to dissolve the tomato paste; type and quantity not specified)
Sweet paprika (A little)
Seafood stock (Enough to cover; the video also describes it as fish stock)
Pepper (To taste; it appears in the ingredient list, but when it is added is not specified)
Salt (To taste; it appears in the ingredient list, but when it is added is not specified)

Steps

1
Peel the prawns and reserve the heads.
2
Heat a little extra-virgin olive oil in a casserole. Add the reserved heads and brown them, crushing them to extract their juices thoroughly.
3
Remove the heads. In the same oil, add the onion, leek, zucchini, and garlic cloves to prepare the sofrito.
4
Season the sofrito and cook it for a few minutes. The source does not specify which seasonings are added at this point.
5
Add the crushed tomatoes, tomato paste, and a little stock to dissolve it thoroughly.
6
Cook over low heat for about 5 minutes.
7
Add the peeled prawns and stir to combine them with the sofrito.
8
Add a little sweet paprika.
9
Add the previously drained chickpeas and mix to combine them with the other ingredients.
10
Pour in enough seafood stock to cover the ingredients.
11
Reduce the heat to level 3–4 out of 9, cover the casserole, and cook for about 10 minutes.
12
Serve and enjoy. It can be eaten immediately, although it is recommended to let it rest overnight.

Notes

The source does not indicate the soaking or cooking time for the chickpeas, so they are assumed to be already cooked and drained. It also does not specify the quantities of oil, stock, seafood stock, paprika, salt, or pepper. The stew is best eaten the following day.