Authortapasonline
RatingDifficultyBeginner

Chickpeas with king prawns - this Andalusian dish utilizes the best king prawns. For ease, this recipe uses canned chickpeas, but you can use dried ones, soaked and cooked in advance, if you prefer.

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 16 large King Prawnspeeled
 2 400g cans of Chickpeasdrained
 Half an Onionfinely chopped
 Half a Red Pepperdiced
 4 cloves of Garlicpeeled and finely chopped
 1 400g can of Chopped Tomatoes
 50 ml White Wine
 half litre of Fish Stock
 1 tsp Pimentón (smoked paprika)
 2 Bay Leaves
 large pinch of Sea Salt
 1 tbsp Olive Oil
 Flat Leaf Parsleyroughly torn, to garnish
1

Heat the oil in a large frying pan and cook the onions, garlic and red pepper until the onions are translucent.

2

Add the pimentón and stir through, then add the tomatoes and white wine and mix well. Cook for about three minutes, stirring occasionally.

3

Add the chickpeas, stock, bay leaves and salt. Mix and simmer gently for about five minutes.

4

Add the prawns and cook for a further three minutes. The dish should have plenty of liquid, but you can reduce it slightly if you wish.

5

Divide the prawns equally and serve garnished with the parsley and perhaps some crusty bread to mop up the sauce.

Category, Cooking Method,

Ingredients

 16 large King Prawnspeeled
 2 400g cans of Chickpeasdrained
 Half an Onionfinely chopped
 Half a Red Pepperdiced
 4 cloves of Garlicpeeled and finely chopped
 1 400g can of Chopped Tomatoes
 50 ml White Wine
 half litre of Fish Stock
 1 tsp Pimentón (smoked paprika)
 2 Bay Leaves
 large pinch of Sea Salt
 1 tbsp Olive Oil
 Flat Leaf Parsleyroughly torn, to garnish

Directions

1

Heat the oil in a large frying pan and cook the onions, garlic and red pepper until the onions are translucent.

2

Add the pimentón and stir through, then add the tomatoes and white wine and mix well. Cook for about three minutes, stirring occasionally.

3

Add the chickpeas, stock, bay leaves and salt. Mix and simmer gently for about five minutes.

4

Add the prawns and cook for a further three minutes. The dish should have plenty of liquid, but you can reduce it slightly if you wish.

5

Divide the prawns equally and serve garnished with the parsley and perhaps some crusty bread to mop up the sauce.

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