Garbanzo and Seafood Stew

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Garbanzo and Seafood Stew
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20 min.
ready in 45 min.
Ready in


2 Tbsps olive oil
1 cup spicy Chorizo (sliced)
1 onion (peeled and chopped)
4 cloves garlic cloves (peeled and chopped)
2 cups canned Diced tomatoes
2 cups canned chickpeas (drained)
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried thyme
1 bay leaf
1 tsp crushed Red pepper flakes (or to taste)
2 Tbsps Tomato paste
salt (to taste)
freshly ground Black pepper (to taste)
5 cups vegetable stock (may substitute fish or chicken stock)
1 ½ cups bay scallop (rinsed)
1 ½ cups Squid (rinsed and cut into rings)
1 ½ cups White fish (rinsed and cut into bite size pieces)
1 ½ cups shrimp (peeled; rinsed and deveined)
fresh parsley (rinsed and finely chopped; for garnish)
crusty Bread (to serve)
How healthy are the main ingredients?
chickpeasTomato pasteolive oilgarlic cloveoreganoparsley

Preparation steps

Heat the olive oil in a large pot set over medium heat. Add the chorizo and cook for 2 to 3 minutes. Add onion and garlic and cook for about 5 minutes, or until the onions begin to soften.
Add the tomatoes and chickpeas, stir to blend and cook for about 2 to 3 minutes. Stir in the oregano, parsley, thyme, bay leaf, red pepper flakes, and tomato paste. Season with salt and pepper.
Add the stock, and bring to a boil. Reduce heat, cover and simmer gently for about 10 minutes. Add scallops, squid, fish and shrimp, increase heat to medium-high. Bring to a boil, reduce heat, cover and simmer for 5 to 6 minutes, or until seafood is cooked through.
Ladle into servings bowls and garnish with fresh parsley. Serve with crusty bread, if desired.