0.0 – 0 reviews • Shellfish Recipes
| Level: |
Easy |
| Total: |
2 hr 20 min |
| Active: |
30 min |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
2 hr 20 min |
| Active: |
30 min |
| Yield: |
4 servings |
Ingredients
- 1 kilogram (about 2 pounds) dried chickpeas
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- Several cloves garlic, chopped
- Olive oil, for cooking
- 1 pound prawns, peeled and deveined
- 1 bay leaf
- Salt and freshly ground black pepper
- Brandy, to taste
Instructions
- Place the chickpeas in a pot and cover with several inches of water. Simmer until tender, about 2 hours.
- Towards the end of the cooking time for the chickpeas, cook the onions, peppers and garlic in some olive oil in a large saute pan, stirring occasionally. Add the prawns, bay leaf and some salt and pepper and cook, stirring occasionally, until the prawns are cooked through.
- Drain the chickpeas and add them to the prawns along with a splash of brandy. Cook briefly to let the bitterness evaporate. Serve.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
1118 |
| Total Fat |
23 g |
| Saturated Fat |
3 g |
| Carbohydrates |
167 g |
| Dietary Fiber |
33 g |
| Sugar |
30 g |
| Protein |
68 g |
| Cholesterol |
143 mg |
| Sodium |
1081 mg |
| Serving Size |
1 of 4 servings |
| Calories |
1118 |
| Total Fat |
23 g |
| Saturated Fat |
3 g |
| Carbohydrates |
167 g |
| Dietary Fiber |
33 g |
| Sugar |
30 g |
| Protein |
68 g |
| Cholesterol |
143 mg |
| Sodium |
1081 mg |
