In the cold months, we crave spoon dishes that help us warm up. Today Luisa, from Cocinando con mi Carmela , brings us an ideal stew for these dates, very tasty and with a winning combination, chickpeas with prawns. Enjoy!
It is the 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 Cadiz and Seville area, chickpeas with prawns. It is a dish that I usually prepare on weekends for family and friends, it is helpful when there are many of us, 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 prepare the recipe with dried chickpeas (which will have to be soaked for at least 24 hours beforehand) or use canned ones, but in this case choose quality ones - it would be a shame to downgrade the recipe for low-quality chickpeas, or ones that may be hard. Obviously, the recipe will be very quick to prepare if you choose canned ones.
Another tip when preparing this recipe is to make it the day before, as the aromas are concentrated and the flavours are more intense, as is generally the case with all stews.
Let's go with the preparation and ingredients!
Ingredients (for 4 people)
2 cans of chickpeas of 500 gr
500gr of fresh raw prawns (can be frozen)
2 leeks
1 clove of garlic
1 fumet (one and a half liters)
500g crushed tomatoes (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 10).
In a large saucepan, add all the shells with 1.5 liters of water and salt, bring to the boil over medium heat to release all the substance. Remove the foam that is released with a skimmer . Strain and set aside, and the stock is ready.
Next, we cut the leeks and garlic, add olive oil to a cocotte and fry. I used a stainless steel cocotte, but it will also be delicious if you prepare it in a cast iron cocotte .
When we see that the leeks and garlic are golden, we add the can of crushed tomatoes, season with salt and pepper and let it fry for about 15 minutes over medium heat. After this time it is time to add the stock and let it cook for at least 20 minutes over medium heat.
Meanwhile, put the chickpeas in a strainer, wash them and set them aside.
In a frying pan, add a little oil, when it is hot, add the reserved heads of the prawns, add the brandy and flambé. Using a wooden spoon, mash the heads to release all the juice. We will add this juice to our tomato mixture and add the chickpeas. Let it cook for about 15-20 minutes, being careful not to break them.
We add the raw prawns at the end, they are cooked with heat.
Remove from heat and let it rest, so that the flavours concentrate more. Serve after about 10 minutes and don't forget the good bread to accompany it.
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.