CHICKPEAS WITH SEAWEED AND PRAWNS

The plate:

Chickpeas are a classic of Spanish gastronomy, wherever you go you will find a native version based on local products. And although most of the recipes are with meat, with different pieces of pork, chickpeas with seafood are just as tasty or more but much finer, healthy and digestive.

Ingredients for 4 people:

• Half a kilo of chickpeas.
• 8 prawns (or prawns or prawns).
• 20 gr. fresh sea lettuce in salt.
• 5 gr. dehydrated sea lettuce flakes.
• 1 garlic.
• 1 onion.
• 1 tomato.
• Salt with seaweed.
• ½ glass of white wine.

Recipe:

1. The night before, soak the chickpeas.
2. Peel the prawns and add the heads and shells to a pot with a bottom and a finger of EVOO.
3. Brown the carcasses well over high heat, when they are ready, pour the glass of white wine and stir to degrease the bottom and allow the alcohol to evaporate.
4. Add a liter of water and boil for 25 minutes.
5. Put a few drops of oil in a frying pan, brown the prawns for 30 seconds on each side and remove them.
6. Add a little more oil to the pan and add the minced garlic.
7. When the garlic begins to dance, add the onion, also finely chopped and sauté for 10 minutes.
8. Add the grated drink, add a pinch of salt with seaweed and continue sautéing until the water evaporates and the sauce takes consistency.
9. Strain the broth from the prawns, return it to the pot and cook the chickpeas. The cooking time will depend a lot on the soaking, the type of chickpea and obviously, whether or not you do it in a pressure cooker. You have to go testing so that they neither pass us nor remain hard. In case of doing it in a quick pot, look in the instructions for the time for the chickpeas and the position of the pot.
10. When the sauce is ready add the fresh seaweed, stir to mix the flavors and add to the pot of chickpeas.
11. When they are cooked, turn off the heat, add the dehydrated seaweed flakes and stir gently.
12. Add the prawns, just to warm them up and serve.