I love spoon dishes, classic stews like the one we have prepared today. This recipe from chickpeas with cuttlefish It is one of those dishes that intones and comforts you, one of those that you know will always turn out well.
You can make this dish with dried chickpeas, cooking them first in the slow cooker for 45 minutes or if you prefer, make this recipe using canned cooked chickpeasthus reducing processing time.
However you do it, the dish is like a movie, delicious, full of sea flavor and with delicious chunks that brighten every spoonful. Reducing the broth well so that the flavor is concentratedyou will have a plate of ten, in less than half an hour.
In a low saucepan, poach the chopped vegetables with a little extra virgin olive oil. Season and let them cook. Meanwhile, clean the cuttlefish and cut it into small pieces with a sharp knife.
Add the cuttlefish to the pan and brown it for a few minutes. At first it will release water but then it will start to brown. Add the concentrated tomato and then the cooked chickpeas, well washed and drained in a colander.
We now add our homemade fish broth and let the whole cook live fire for another ten or twelve minutes until all the flavors have been integrated and the amount of liquid is reduced.
Our objective is not to obtain a soupy dish, but rather a dish of chickpeas with cuttlefish linked, so it is important that a good part of the broth evaporates and thickens, until get more of a sauce than a soup. Serve very hot.
isogone. -Bra- A410524 – Low saucepan 24cm w/ind al/fu premiere bra lid
With what to accompany the recipe for chickpeas with cuttlefish
To accompany this chickpeas with cuttlefish recipeand bearing in mind that this is a very satiating dish, we suggest you finish with a light dessert such as cottage cheese and strawberry flan and you already have the complete menu.
In DAP | Cadiz stew of chickpeas with tagarninas, a spoonful recipe to enjoy
In DAP | Chickpeas with squid, soupy spoon recipe to warm up