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Today ... chickpeas! We are going to prepare them with spinach, hake and prawns. I'm sure you are going to like this original stew with a sea flavor.
The chickpeas that we have used are dry so do not forget to soak them before going to sleep. If you want to prepare this dish today you can use already cooked chickpeas, from the pot. You will only have to start the recipe in step number 3.
And if you want to prepare chickpeas but you want something cooler, I recommend one of my favorite dishes: chickpeas in vinaigrette
Chickpea, spinach and prawn stew
A delicious chickpea stew with hake and chickpeas
- ascen jimenez
- Kitchen: cuisine
- Recipe type: Fish
- Calories: 400
- Rations: 6
- Cooking time:
- Total time:
Ingredients
- 500 g dried chickpeas
- 190 g of hake
- 220 g of peeled prawns
- 250 g of fresh spinach
- 2 potatoes
- Extra virgin olive oil
- 1 teaspoon of flour
- Sal Island
Preparation
Soak the chickpeas the night before, in a bowl with plenty of water.
We put water in a large saucepan and put it on the fire. When it is hot, strain the chickpeas that have been soaking and add them. Cook over medium heat, skimming when necessary.
After about an hour with the lid on, when they are practically cooked, add the peeled and laminated potato. We cook another half hour.
We then add the fresh and well washed spinach leaves. We cook until the chickpeas are well cooked.
We put a drizzle of olive oil in a frying pan and sauté the fish. Next we add the prawns and sauté them together with the hake.
We put a teaspoon of flour in the pan and sauté it for a minute.
We put everything we have in the pan in the saucepan where we are preparing the stew. We adjust salt.
Let everything cook together for about 10 minutes. We turn off the heat and let it rest for another 10 minutes before serving.
More information - Chickpeas with vinaigrette