On cold months we crave spoon dishes that help us warm up. Today Luisa, from Cocinando con mi Carmela, brings us a stew ideal for this time of year, very tasty and with a winning combination, chickpeas with prawns. Enjoy!
It's a season when stews are present in our kitchens; at home they fall at least twice a week, and without a doubt today's recipe is one of the most successful.
The recipe I bring you is a typical stew from the Cádiz and Seville area, chickpeas with prawns. It's a dish I usually prepare on weekends for family and friends, it's handy when there are many of us, you look like a king (or queen!), but at the same time it's one of those dishes simple to prepare.
Le Creuset stainless steel cocotte
The main ingredient is the chickpeas. You can prepare the recipe with dried chickpeas (they must be soaked beforehand, at least 24 hours), or use canned ones, but in that case choose good quality - it would be a shame to downgrade the recipe because of low-quality chickpeas, or ones that might be tough. Obviously, the recipe will be much quicker to prepare if you opt for the canned ones.
Another tip when making this recipe is to prepare it a day ahead, since the aromas concentrate and the flavors are more intense, as usually happens in general with all stews.
Let's go with the preparation and ingredients!
Ingredients (for 4 people)
2 jars of 500gr chickpeas
500gr fresh raw prawns (can be frozen)
2 leeks
1 clove of garlic
1 fish stock (one and a half liters)
500gr crushed tomato (one can)
2 tablespoons of brandy
2 tablespoons extra virgin olive oil
Salt and pepper
Preparation
First, peel the prawns (reserve the shells and also some heads, at least about 10).
In a large saucepan put all the shells with 1.5 liters of water and salt, bring to a boil over medium heat so they release all their substance. Remove the foam they release with a skimmer. Strain and set aside, and we'll have the fish stock ready.
Next, we chop the leeks and garlic, add olive oil to a casserole, and sauté. I used the stainless steel casserole, but it will also be delicious if you make it in a iron casserole.
When we see that the leeks and garlic are golden add the can of crushed tomato, season with salt and pepper and let it sauté for about 15 minutes over medium heat. After this time it's time to add the fish stock and let it cook for at least 20 minutes over medium heat.
Meanwhile, put the chickpeas in a colander, wash them and set aside.
In a frying pan, add a little oil, when it's hot add the reserved prawn heads, add the brandy and flambé. With a wooden spoon crush the heads so they release all the juice. This juice we will add to our tomato preparation and add the chickpeas, let cook for about 15-20 minutes, careful not to break them.
The raw prawns we add at the end, éstos cook with the heat.
Remove from heat and let rest, so the flavors concentrate more. Serve after about 10 minutes and don't forget good bread to accompany it.
As you can see it's very easy to prepare, I hope you like it as much as we do.
Enjoy.
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.