Shrimp, Chorizo and Chickpea Stew
Ingredients
- Ingredients
- 300 grams canned chickpeas
- 2 shallots
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 125 milliliters dry white wine
- 2 garlic cloves
- 1 bay leaf
- 1 ⅕ liters chicken stock
- 1 carrot
- 1 stalk Celery
- 150 grams waxy potatoes
- 4 Tomatoes
- 4 Basil
- 2 sprigs parsley
- 1 sprig thyme
- 200 grams Chorizo
- salt
- cayenne pepper
- lemon juice
- 8 ready to cook shrimp
Preparation steps
Peel and dice the carrot and potatoes. Dice the celery stalk. Peel and mince the garlic and shallots. Briefly blanch the tomatoes in boiling water, then peel, quarter, remove the seeds and dice. Rinse the parsley and thyme, pat dry, remove the leaves and chop finely. Drain the chickpeas. Remove the casings from the chorizo and dice.
Heat the olive oil in a large pot and sauté the garlic and shallots until translucent. Stir in the tomato paste and white wine. Add the diced vegetables, drained chickpeas, chopped herbs, bay leaf and diced chorizo. Bring to a boil, cover and simmer for about 10 minutes. Season to taste with salt, cayenne pepper and lemon juice. Add the shrimp and continue cooking until the shrimp are pink and opaque. Ladle the stew into bowls and serve.
