Chickpea, spinach and seafood stew

Legumes recipes
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By Ángela

Something similar to CHICKPEAS SAILOR or CHICKPEAS STEEP WITH COD It is this complete casserole that combines products from the land and the sea, which can be served as a base cap or as a unique dish.

To season this stew, we are going to resort to less common spices than the classic paprika or saffron. Let's see.

Chickpea, spinach and seafood stew

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This dish of chickpea, spinach and seafood stew has all the ingredients to enjoy a unique flavor while recharging our batteries with all its properties

Chickpea, spinach and seafood stew
  • Ángela
  • Kitchen: cuisine
  • Recipe type: legumes recipes
  • Total time:

Ingredients

  • 200 gr. dried chickpeas
  • 800 gr. clam
  • 12 prawns
  • 200 gr. of clean squid
  • 200 gr. cooked and chopped octopus
  • 1 cebolla
  • 1 garlic clove
  • 2 anchovy fillets in oil
  • 300 gr. spinach
  • 100 ml. white wine
  • 2 tablespoons dried tomato powder
  • 1 teaspoon ground cumin
  • 1 teaspoon of MUSTARD SAUCE
  • oil and salt

Preparation

  1. After having left the chickpeas to soak for 12 hours, we put them in a pot covered with water and a little salt and cook them for 2 hours until they are tender.

  2. When they are ready, remove them from the heat, keeping the broth.

  3. We leave the clams in salted water for an hour

  4. Then we wash them and open them in a pan with the wine over medium heat

  5. Once open, we reserve them with their own cooking broth.

  6. In a pot, we put a bottom of oil and sauté the octopus and the squid with the crushed garlic clove

  7. When they are tender, remove the garlic, salt a little and add the spinach leaves

  8. Let them simmer on low heat

  9. When they have decreased in size, add the peeled prawns (reserve the heads and shells), stir, add the tomato powder, mustard and cumin and mix again

  10. Once the prawns are blanched, add the clams with their juice, the drained chickpeas (leaving their own broth aside) and reserve off the heat.

  11. In a frying pan with a little oil, sauté the finely chopped onion, then add the heads and shells of the prawns, dunk them to release the substance and add a little bit of chickpea cooking broth

  12. Let cook for about 5 minutes

  13. Then we go through the Chinese or strain and add this broth to the stew.

  14. In another bit of chickpea broth, mash the anchovies very well and add this paste to the reserved stew

  15. Add the chickpea broth necessary to finish making the porage

  16. We already have all the ingredients in the pot

  17. Cook for about 5 minutes to integrate the flavors and serve.

Image: Donnamoderna


Discover other recipes of: Legumes recipes, Seafood recipes

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