Recipe courtesy of Bar Morryssom
Chickpeas with Prawns
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1118
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 167
- Dietary Fiber
- 33
- Sugar
- 30
- Protein
- 68
- Cholesterol
- 143
- Sodium
- 1081
- Total: 2 hr 20 min
- Active: 30 min
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
Directions
- 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.