Soups
Easy
Chickpeas ras el hanout
50 min
Salads
Easy
Recipe of Chickpeas with prawns and clams.
Vida Recetas Editorial
The chickpea is a versatile legume that shines in spoon dishes, and this recipe for chickpeas with prawns and clams is a perfect example of how to combine sea and land in one plate. Originating from traditional Spanish cuisine, this combination is ideal for those seeking a complete, tasty, and nutritious meal, perfect for a Sunday lunch or a special dinner. Its ease of preparation makes it accessible even for novice cooks, and the result is a stew full of sea flavor, with the sweet touch of vegetables and the creamy texture of chickpeas.
Why this recipe works
The key is balance: prawns and clams release their natural juices, while onion, carrot, and fried tomato create a flavorful base. Fish stock intensifies the marine flavor, and parsley and garlic give the final aromatic touch. You can use langoustines or frozen prawns depending on availability, and adjust the clams to your taste.
This recipe admits variations: add a touch of paprika or chili if you like it spicy, or substitute mussels for clams. For a lighter version, reduce the oil and use low-salt stock. The result will always be a comforting dish that the whole family will love.
Cook
45 min
Servings
4
Ingredients
Directions
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1
In a pot, put a splash of olive oil and put the onion and carrot.
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2
Poach it until the onion is transparent, on low heat, we don't want it to brown.
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3
While the onion is fried, we can fix the prawns by removing the central nerve.
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4
Once cleaned, put the garlic in a pan with a splash of oil, and fry.
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5
When they are golden brown, add the pre-washed clams, the prawns and fry.
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6
When the prawns are golden brown. We put the parsley, give it a couple of turns and set the pan aside for later.
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7
Here you can put some fish stock and cook everything together, I don't, I like it better when they release their juice.
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8
When the onion is golden brown, add the spoonfuls of fried tomato, salt and stir. Once everything is mixed, add the potatoes, fish stock and chickpeas
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9
If you use the tablet, add water to taste, and if you put the liter of broth, add 1/2 more water.
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10
Now we cook for 40 minutes. We are testing for salt and rectify if necessary.
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11
Once everything is cooked and the potato is soft, we put the prawns and clams that we had set aside in the pan with their broth and everything.
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12
Cook 5 more minutes to mix flavors and that's it to serve, don't cook much longer so as not to shrink, the prawns or the clams.
Frequently Asked Questions
How difficult is it to prepare Chickpeas with prawns and clams.?
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
How long does it take to prepare Chickpeas with prawns and clams.?
The preparation time is minutes and the cooking time is 45 minutes.
How many people does this recipe serve?
This recipe is designed for 4 servings.
Can I substitute some ingredients?
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
How should I store this preparation?
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
