A delicious and comforting recipe, perfect for cold days. The combination of chickpeas, prawns and kale brings a unique and nutritious flavour that will surprise you.
Ingredients:
- 400 g cooked chickpeas
- 12 raw prawns
- 100 g kale
- 1 medium onion
- 1 small red pepper
- 2 cloves garlic
- 1 bay leaf
- 1 teaspoon sweet paprika
- Extra virgin olive oil
- Salt and pepper to taste
- Water or fish stock (approximately 1 litre)
Elaboration:
- Prepare the broth: You can use fish stock, but I prefer to make the fumet with the prawns, as they give a very special flavour to the dish. Peel the prawns and separate the bodies and the rest and in a large pan, add a splash of olive oil and fry the shells and heads. Add a little salt and when they are toasted, add a glass of brandy and flambé. When the flame dies down, add the water and boil for 5 minutes. Remove from the heat and strain. Set aside.
- Prepare the sofritoIn the same pan, heat a dash of olive oil and fry the finely chopped onion, red pepper and chopped garlic. Cook over a medium heat until tender and golden brown.
- Add the paprika and stockAdd the sweet paprika to the sauce, stir for a few seconds and add the fumet you have made (or fish stock, if you choose that option). Mix well.
- Add the chickpeas and kaleAdd the kale, the cooked chickpeas and the bay leaf. Cook over a low heat for about 10 minutes, stirring well so that it blends in.
- Cooking the prawnsAt the last moment, add the peeled prawns and turn off the heat and leave to stand for about 5 minutes, as they are cooked with the residual heat. Adjust salt and pepper to taste.
Calories and nutritional data (per approximate serving):
- Calories380 kcal per serving.
- Proteins: 25 g
- Fats: 12 g
- Carbohydrates: 40 g
Processing time:
- Preparation: 15 minutes
- Cooking: 25 minutes
- Total time: 40 minutes
Additional advice:
- SubstitutionsYou can substitute the prawns for shrimps or prawns if you prefer, and the kale for fresh spinach.
- FumetYou can choose whether to do it as I indicate or to use fish stock.
- Flavouring the brothAdding a pinch of cumin or a mint leaf can add a special touch to the recipe.
Suggested presentation:
- Serve the chickpeas with prawns and kale in a deep dish, accompanied with a good rustic bread to dip in the broth. You can garnish with some chopped fresh parsley for a touch of colour.
I hope you enjoy these chickpeas with prawns and kale as much as we did preparing them! Go ahead and try the recipe and let us know what you think in the comments.
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