You have no idea how rich these are. chickpeas with ranges and broccoli. It was a success at home, so why wouldn't it be a success at yours? Preparing them does not take too much time and making a double portion and freezing is in this case a fantastic option to save time.
Onion, green pepper, broccoli, shrimp, carrot and chickpeas; Those are the ingredients you will need to prepare them. I opted for some frozen shrimp and gave the stew a little more flavor with a simple fish broth, but you can also use the broth from cooking the chickpeas if you choose to cook them instead of using canned legumes.
The best thing about this stew is, in addition to its flavor, the so plump texture of its broth. In the step-by-step recipe I tell you how I achieved it and how you can do it. Do you dare to prepare this recipe? It is a great ally in the coldest months to warm up.
The recipe
- 240g. dried chickpeas
- 1 large carrot
- 1 cebolla
- 1 green pepper
- 1 broccoli
- A few threads of saffron
- 360g. frozen prawns (thawed)
- Olive oil
- Sal Island
- Pepper
- Fish broth (optional)
- We cook the chickpeas in the slow cooker with the carrot.
- Meanwhile, chop the onion and green pepper very finely and sauté them in a saucepan with a splash of oil for 10 minutes.
- Now, add the broccoli and cook 5 more minutes.
- When the chickpeas are cooked we crush two tablespoons of them with a glass of broth (the one used to cook the chickpeas or one of the fish), half the carrot and a few strands of saffron.
- Then, we pour that mixture, the rest of the chickpeas in the casserole, the chopped carrot and the shrimp and mix.
- We add more broth until it has the texture we want and cook the whole thing for five minutes so that the shrimp cook.
- We serve the chickpeas with hot shrimp and broccoli.