Prawns, Chorizo and Chickpea Stew Recipe
Guiso de Gambas, Chorizo y Garbanzos
When I first came across this dish the combination of prawns with chorizo didn’t really sound like a good idea. How wrong I was. Give this recipe a try and you’ll be pleasantly surprised just how well these ingredients work together to create a wonderfully tasty dish.
These quantities will provide 4 main courses, 6 starters or about 12 tapas.
Prawns, Chorizo and Chickpeas Stew ingredients
Serves 4 people
- 3 tablespoons olive oil
- 1 medium red pepper – cut into 2cm squares
- 1 small onion – finely chopped
- 150g chorizo – sliced into 1/2 cm slices
- 2 garlic cloves – finely chopped
- 1 tablespoon white wine vinegar
- 3 tablespoons of sherry or white wine
- 600g of cooked chickpeas – from a tin or freshly cooked
- 100ml chicken stock – you can either use chicken stock you have prepared or a stock cube
- 70g spinach – washed
- 24 large raw prawns, peeled, deveined and heads removed
- basil leaves – chopped
- salt and freshly ground pepper
Cooking Method
Heat 2 tablespoons of the olive oil in a large frying pan or saucepan and add the peppers, onion and chorizo. Cook over a medium heat for about 5 minutes then add the garlic and cook for another 2 minutes. Be very careful not to burn the garlic. Add the sherry or wine and the vinegar and reduce down for a few minutes.
Add the chickpeas, stir well and cook for 3 or 4 minutes then add the chicken stock, bring to the boil and simmer for about 10 minutes.
Heat the remaining oil in another frying pan and fry the prawns on a medium heat for about 45 seconds on each side. Then add them and the spinach to the stew and cook for a couple of minutes until the spinach has wilted and mixed in to the stew.
Season and sprinkle the chopped basil leaves over the top.
Serve with crusty bread.