Shrimp Recipes: Stewed Calamari Shrimp and Chickpeas
For a combined seafood dish with a different twist you might want to try Stewed Calamari Shrimp and Chickpeas.
400 gm peeled shrimps
400 gm calamari, cleaned and cut into rings
200 gm dried chickpeas
2 big fresh tomatoes
1 fresh green chile pepper, chopped (without the seeds)
1 big dry onion, chopped
4 tablespoons fresh mint, minced
4 tablespoons fresh parsley, minced
5 cloves garlic, peeled and chopped
2 tablespoons black olives, chopped
juice and zest from 2 lemons
1 teaspoon cumin
4 tablespoons olive oil
Soak the chickpeas overnight by putting them into a large bowl and covering them with 5cm water.
Put the chickpeas with the water into a pot, add 1 teaspoon of salt, bring to a boil, lower the heat and cook for 45-60 minutes. Strain the water from the chickpeas and put aside.
Peel the tomatoes, cut them into squares and throw away the seeds.
Heat the olive oil in a heavy pan and add the onion. Stir the onions until they turn clear, add garlic and green chile pepper keep stirring for a few seconds, then add the calamari and cook until the become soft. Add the shrimps snd stir until they turn pink.
Add the chickpeas, tomatoes, mint, parsley,olives, lemon zest,lemon juice, and cumin. Keep stirring for 3 more minutes. Add salt and pepper.
You can also add Tabasco if you want and serve cold or hot.
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