Chickpeas With Shrimp And Cuttlefish Recipe

Name: Chickpeas With Shrimp And Cuttlefish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leek; 1 carrot; shrimp heads; peppercorns; 1 bay leaf; salt; water; 1 3/4 cups chickpeas; water; 1 onion; 1 cuttlefish chopped; 1 1/8 pounds shrimp; 2 peppers nora, may be substituted with dried pasilla chiles

Servings: persons

1 leek
1 carrot
shrimp heads
peppercorns
1 bay leaf
salt
water
1 3/4 cups chickpeas
water
1 onion
1 cuttlefish chopped
1 1/8 pounds shrimp
2 peppers nora, may be substituted with dried pasilla chiles

1
Place all the ingredients in a large saucepan and pour in enough water to cover. Cook for 1 hour, removing the foam that will appear.
2
Strain and set aside.
3
Soak the chickpeas overnight.
4
The following day, place the chickpeas in the pressure cooker, cover with water and cook for 20 minutes until soft.
5
Separately, saute the onion. After a few minutes, add the chopped cuttlefish and shrimp, along with the nora pepper flesh. Add the chickpeas and enough fish fume to cover the ingredients and cook for 20 minutes.
6
To thicken the broth, take some of the chickpeas and mash, add this back to the broth.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 leek, 1 carrot, shrimp heads, peppercorns, and more.

Yes, Chickpeas With Shrimp And Cuttlefish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpeas With Shrimp And Cuttlefish

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