These chickpeas with prawns and kale have turned out to be a discovery and so easy to prepare cheese you will believe them.
The kale kale is only slightly softened so that it maintains that crunchy touch in our plates today.
It is also a dish for the whole family with all the flavor of the usual cuisine that I like so much at this time of year. And it is that this recipe of chickpeas with prawns and kale falls within those dishes of vigil that are so traditional in our lent.
- 400 gr chickpeas
- 300 g prawns
- 4 garlic gloves
- 1 onion
- 1 glass of white wine
- 4 tomatoes
- 1 green pepper
- 1 medium onion
- 1 leek
- 100 ml brandy
- extra virgin olive oil
- some saffron
- 2 Bay leaves
- a few stems of kale or kale
Put the chickpeas to soak the eve.
Clean and chop the leek and place it in the quick pot with water. Add the drained chickpeas. Place the lid and cook for 25 minutes after the steam starts to come out. Remove the chickpeas to a dish and set aside.
Meanwhile, peel the garlic cloves, laminate them and fry them in a large casserole. Chop the pepper and onion into pieces and add them. Add the heads and shells of the prawns and bay leaves.
Sauté everything, add the brandy and flambé. Chop the peelless tomatoes and add them together with the saffron. Cook over low heat for 20-25 minutes. Remove the bay leaves and crush.
Strain the sauce and add the chickpeas. Mix everything and let cook for 10 minutes.
Season the prawns and sauté them with a little oil and a clove of garlic. Add the kale or chopped kale. We take a few laps and pour over the chickpeas.
Tips and Tricks
- Replace prawns with cod
- You can use Swiss chard instead of kale
- Preparation time: 40 minutes
- Difficulty: easy
- Servings: 5