Chickpea stew with prawnsCheck the first comment 👇

Table of contents for this recipe

• Ingredients
• Presentation
• Video recipe
• Preparation
• Related video recipes

Ingredients

For 4 people

• 750g of cooked chickpeas
• ½ liter of seafood broth
• 350g of prawns
• 1 onion
• 2 cloves of garlic
• 80g of tomato sauce
• 1 teaspoon of paprika
• Olive oil
• Salt
• Fresh chopped parsley

Chickpeas: presentation

I'm going to show you a very special dish that's both easy and perfect for everyday meals, but with a festive touch. It's a chickpea and prawn stew that's absolutely delicious, and the prawns give it that special flavor. You can easily make it for everyday meals or for a special occasion. I love legume recipes, and in winter... who doesn't?

Chickpea Recipe Step by Step

You can watch this video on YouTube to comment, like , or subscribe to my video recipe channel.

How to make chickpeas

1. Prepare the chickpeas and the remaining ingredients. Finely chop an onion using a sharp knife. Peel the prawns and set aside the heads and peeled tails, as we will be using both parts.

2. Cook the prawns. In a saucepan with a drizzle of oil, cook the tails on both sides until they change color. Remove them and in the same oil, fry the heads, crushing them to release all their juices and infuse the oil with their flavor. Remove the heads and sauté the finely chopped onion and garlic cloves over medium heat with a pinch of salt. Cook over low heat until golden brown.

3. Add the sweet paprika (you can use hot paprika if you prefer), give it a quick stir to prevent the paprika from burning, and then stir in the tomato sauce. Mix well and add the chickpeas (since they are canned, I rinsed them beforehand) and the fish and seafood stock. Season with salt and cook for approximately 5 minutes. Finally, add the prawns, cook for another two minutes, and sprinkle with chopped fresh parsley.

My tips for preparing this Chickpea Stew with Prawns:

I used canned chickpeas because I find it very practical and more convenient than soaking the chickpeas, but you can do it with dried chickpeas.

I also used store-bought fish and seafood stock, but you can make it at home to your liking.

These types of stews are perfect for cold days.

You can also make them the day before and eat them the next day because they'll be just as delicious. Heat and serve. I do recommend heating them in a pot instead of the microwave.

I recommend these utensils for preparing your legumes: