Hello friends of Paulina Cocina, Chickpeas with Shrimp ! This Spanish recipe is typical of the Cádiz region, located in the autonomous community of Andalusia, and is known for its rich culinary tradition based on products from the sea and land.
This stew is popular in several coastal regions of Spain where high-quality fresh shrimp are found. Each family or cook can create their own version of the recipe, adapting it to their tastes and preferences, as it is prepared both at home and in restaurants.
Combining the protein from chickpeas and shrimp, this recipe, as we already mentioned, is high in protein. Furthermore, chickpeas with shrimp can be used in a variety of recipes, such as salads, stews, soups, or rice dishes. This means it can be used as a main dish, a base, or a side dish.
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About the recipe for chickpeas with prawns
This recipe from Cádiz combines chickpeas, prawns, and a variety of fresh ingredients such as onion, red pepper, garlic, and tomato. Sometimes other seafood such as shrimp or clams are added to enrich the flavor.
Chickpeas combined with shrimp add a smooth, creamy texture to the chickpeas with the seafood flavor and tenderness of the shrimp. This combination creates a balanced dish in terms of flavor and nutrients.
If you like dishes with chickpeas, you can try the Sevillian recipe for chickpeas with spinach or a delicious chickpea stew .
The basics of this recipe
The Cadiz recipe for chickpeas with prawns typically involves long, slow cooking to develop the flavors and textures. It typically begins by soaking the chickpeas overnight to soften them before cooking. It's important to cook them slowly to maintain the integrity of the prawns.
To season the dish, spices and aromatic herbs such as paprika, cumin, bay leaves, and parsley are used. These ingredients add depth and flavor to the dish.
Plating chickpeas with prawns
Chickpeas with prawns are traditionally served in a deep dish or clay pot, and can be accompanied by some crusty bread. It's a comforting and hearty dish, ideal for enjoying during the colder months of the year. It's also another way to eat chickpeas outside of the traditional stew.
7 tips for making the best Cádiz recipe for chickpeas with prawns
- Use fresh ingredients : Choose good-quality, fresh chickpeas, either canned or cooked from scratch. Also, choose fresh shrimp, if possible, to ensure optimal flavor.
- Sauté the ingredients : Before adding the chickpeas and broth, sauté the onion, bell pepper, carrot, and garlic in a little olive oil. This will help enhance the flavors and aromas of the ingredients.
- Add spices and herbs : Use spices like paprika, cumin, and saffron to give it a touch of authentic flavor. Also, add bay leaves or other herbs like parsley to enhance the dish's flavors.
- Fish or seafood stock : Use a good fish or seafood stock to cook the chickpeas and shrimp. This will add a delicious, authentic flavor to the stew. If you don't have homemade stock, you can use commercial-grade stock or dilute a stock cube in hot water.
- Proper cooking time : Chickpea and shrimp stew requires slow, gentle cooking to allow the flavors to fully develop. Simmer over low heat for just enough time to ensure the chickpeas are tender and the shrimp are cooked.
- Adjust the seasonings : Taste the stew as it cooks and adjust the seasonings to your liking. If you find it a little bland, add a little more salt, spices, or lemon juice to enhance the flavors.
- Final presentation : Before serving, you can garnish the stew with a few chopped fresh parsley leaves or a drizzle of extra virgin olive oil. This adds an additional visual and aromatic touch to the dish.
Chickpeas with prawns recipe
Chickpea and shrimp stew is a type of stew, a hearty and comforting dish perfect for enjoying during the colder months, although in many regions it's consumed year-round. This recipe is easy and adaptable to all seasons thanks to its fresh, seafood-inspired flavor.
Yield : 6 portions
Preparation time : 1 hour 30 minutes
Ingredients
- 250 g of chickpeas (previously soaked if they are dry) or 2 cans of cooked chickpeas
- 250 g of prawns (peeled or unpeeled)
- 1 chopped onion
- 1 chopped red pepper
- 1 chopped carrot
- 2 chopped garlic cloves
- 1 chopped ripe tomato or 1 small can of crushed tomatoes
- 1 teaspoon of sweet paprika
- 1/2 teaspoon of ground cumin
- 1 bay leaf
- 1 head of broccoli, cut into small florets
- Fish or seafood broth (approximately 1 liter)
- Extra virgin olive oil
- Salt and pepper to taste
- Chopped fresh parsley to decorate
How to make chickpeas with shrimp step by step
- If using dried chickpeas, soak them in water overnight. Then, cook them in salted water until tender. If using canned chickpeas, rinse them well under cold water.
- In a large saucepan or pot, heat a little olive oil over medium heat and add the chopped onion, bell pepper, carrot, and garlic. Cook until tender and lightly browned.
- Add the chopped or crushed tomatoes, sweet paprika, cumin, and bay leaf and cook for a few minutes until the tomatoes soften. Add the chickpeas and broccoli to the casserole. Mix well with the sautéed ingredients.
- Pour enough fish or seafood stock into the pot to cover the chickpeas and create a brothy consistency. Cook over medium-low heat for approximately 30 minutes, stirring occasionally. Halfway through cooking, add the shrimp and cook until fully cooked.
- Adjust the seasoning with salt and pepper to taste. Remove the bay leaf before serving hot in bowls and sprinkle with freshly chopped parsley for garnish.
