Chickpeas with prawns
In the cold months, you want spoon dishes that help us warm up. Today Luisa, from Cooking with my Carmela , brings us an ideal stew for these dates, very tasty and with a winning combination, chickpeas with shrimp. To enjoy!
It is a time when stews are present in our kitchens; at home at least twice a week they fall, and without a doubt today's recipe is one of the most successful.
The recipe that I bring you is a typical stew from the area of Cádiz and Seville, chickpeas with prawns. It is a dish that I usually prepare on weekends for family and friends, it is helpful when we are many diners, you look like a king (or queen!), but at the same time it is one of those simple dishes to prepare.
Le Creuset Stainless Steel Cocotte
The main ingredient is chickpeas. You can either prepare the recipe with dried chickpeas, (which will have to be soaked for at least 24 hours beforehand), or use them packaged, but in this case choose quality ones -it would be a shame to downgrade the recipe for some low-quality chickpeas. quality, or they may be hard. Obviously, the recipe will be very quick to prepare if you opt for the packaged ones.
Another tip when preparing this recipe is to make it from one day to the next, since the aromas are concentrated and the flavors are more intense, as is usually the case with all stews.
Let's go with the preparation and ingredients!
Ingredients for 4 people)
2 cans of chickpeas of 500gr
500g raw fresh prawns (can be frozen)
2 leeks
1 clove garlic
1 fumet (a liter and a half)
500gr of crushed tomato (one can)
2 tablespoons brandy
2 tablespoons extra virgin olive oil
Salt and pepper
Preparation
First of all, we peel the prawns (reserving the shells and also some heads, at least 10).
In a large saucepan we put all the shells with 1 and a half liters of water and salt, bring to a boil over medium heat to release all the substance. Remove the foam that it releases with a slotted spoon . We strain and reserve, and we already have the fumet ready.
Next, we cut the leeks and the garlic, in a cocotte we add olive oil and fry. I have used the stainless steel cocotte, but it will also be delicious if you prepare it in an iron cocotte .
When we see that the leeks and garlic are golden, we add the can of crushed tomato, season with salt and pepper and fry for about 15 minutes over medium heat. After this time, it is time to add the fumet and let it cook for at least 20 minutes over medium heat.
Meanwhile, put the chickpeas in a colander, wash them and reserve them.
In a frying pan, add a little oil, when it is hot add the reserved prawn heads, add the brandy and flambé. With a wooden spoon, crush the heads so that they release all the juice. We will add this juice to our tomato preparation and introduce the chickpeas, let them cook for about 15-20 minutes, being careful not to break them.
We add the raw prawns at the end, these are made with the heat.
Remove from the heat and let stand, so that the flavors are more concentrated. Serve after about 10 minutes and do not miss the good bread to accompany.
As you can see, it is very easy to prepare, I hope you like it as much as we do.
Enjoy it.
Comments
Claudia said:
Hola Lourdes, me temo que por ahora sólo tenemos recogidas 30 de las recetas de nuestro blog. Recibes el pdf cuando te suscribes al newsletter (si no fuera así escríbenos!), imagino que lo tendrás ya. Pero tomo nota de tu sugerencia. Gracias!!
Claudia said:
Hola Rosa María,
encantada que prubes la receta, ya nos contarás cómo te resulta (espero que deliciosa!) :) Espero que esas judías al ganxet salieran deliciosas también. Saludos!
lourdes said:
Me encantan vuestras recetas y consejos me gustaría hubiera una aplicación para poder imprimirlas en formato PDF Sería muy útil para poder guardarlas. Muchas gracias.
Rosa Maria said:
Me a encantadomla receta de garbanzos, nunca los he cocinado con pescado. Las judias si, mañana mismo hago judias del “ganxet” con almejas. La próxima semana cuando cocine garbanzos voy hacer la recta con langostinos. Yo los garbanzos los pongo en remojo 12 horas con un puñado de sal y agua caliente y se cuecen muy bien y rápido.
Gracias como siempre por las recetas.
Claudia said:
Hola Jesús, la verdad es que quien sabe sacar partido a la olla rápida gana mucho pero que mucho tiempo! :) Gracias por la sugerencia de añadir también bacalao, me encanta! Un saludo, Claudia
Claudia said:
Hola Concha,
muchas gracias, me alegra que te guste! Un saludo!
Concha said:
Los haré en breve. Tiene una pintaza esta receta…
Jesús said:
Cuando cocino legumbres las pongo a remojo pero si tengo que hacer una comida rápida con legumbres no compro en bote sino que pongo la cantidad deseada en la olla expres y cuando empieza a silbar le doy 3 minutos y la paro y ya a la cazuela con todo el apaño, me gusta la receta yo los hice el otro día con gambas y bacalao desalado.
Jesús said:
Cuando cocino legumbres las pongo a remojo pero si tengo que hacer una comida rápida con legumbres no compro en bote sino que pongo la cantidad deseada en la olla expres y cuando empieza a silbar le doy 3 minutos y la paro y ya a la cazuela con todo el apaño, me gusta la receta yo los hice el otro día con gambas y bacalao desalado.