Chickpeas with prawns

In the cold months we fancy 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. 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 Cádiz 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 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 previously, for at least 24 hours), or use them packaged, but in this case, choose quality ones - it would be a shame to downgrade the recipe for low-quality chickpeas. quality, or that 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 jars of 500gr chickpeas
500gr of fresh raw prawns (they can be frozen)
2 leeks
1 clove garlic
1 fumet (a liter and a half)
500g of crushed tomato (one can)
2 tablespoons brandy
2 tablespoons extra virgin olive oil
Salt and pepper

Preparation

First, we peel the prawns (reserve 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 so that all the substance is released. Remove the foam that it releases with a slotted spoon . Strain and reserve, and we already have the fumet ready.

Next, we cut the leeks and 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 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 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 it cook for about 15-20 minutes, being careful that they do not break.

We add the raw prawns at the end, they are done with the heat.

Remove from the heat and let rest, 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.

That you enjoy it.