Chickpeas with Prawns
Recipe: Chickpeas with Prawns
Summary: traditional Spanish stew made with a local product such as the excellent and very popular prawns from La Ràpita
Ingredients
- ½ kg of chickpeas
- ½ kg of prawns from La Ràpita
- 1 onions
- 1 head of garlic, and 2 cloves
- 1 red pepper
- 4 plum tomatoes
- laurel
- paprika
- parsley
- salt
- oil
- water
Directions
- Let chickpeas soak during the night before.
- Peel the prawns and cook the heads and shells in a pot with water for 15 minutes. After this time, strain the water and put it to a pressure cooker to cook the beans in it. Add the salt, bay leaf and a head of garlic (roasted or raw). Cover the pot and let cook chickpeas (for 25 to 40 min. depending on the pot) and when steam stops coming out, remove the lid.
- The broth should not exceed more than three fingers the size of all chickpeas together. If so, remove a little.
- Peel the remaining two cloves of garlic. Put oil in a frying pan and when hot, fry the garlic and slice of bread until well browned.
- Remove the garlic and bread and put them in a mixer bowl. In the remaining, fry the onion, tomato and red pepper.
- When done, add paprika, remove from heat quickly and add it to the mixer bowl with the bread and garlic. Add a little water and mix.
- Add the resulting paste to the chickpeas pota and boil all together for five minutes. Near the end add the prawns and parsley.
Source: Peláez, E. ‘Secretos de los fogones del Sur: 180 recetas de la cocina casera andaluza’. Malaga: Consejería de Turismo, Comercio y Deporte, 2005
Number of servings (yield): 6
Culinary tradition: Spanish
