13Ingredients
300Calories
85Minutes

This recipe offers a crunchy and crispy element. The chickpeas and seafood accompany each other to make a colorful dish. engulfed in a pressure- cooker the chickpeas and broth create a smooth and creamy soup.

Ingredients

  • 1 leek
  • 1 carrot
  • shrimp heads
  • peppercorns
  • 1 bay leaf
  • salt
  • water
  • 350 grams chickpeas
  • water
  • 1 onion
  • 1 cuttlefish (chopped)
  • 500 grams shrimp
  • 2 peppers (ñora, may be substituted with dried pasilla chiles)

Directions

  1. Place all the ingredients in a large saucepan and pour in enough water to cover. Cook for 1 hour, removing the foam that will appear.
  2. Strain and set aside.
  3. Soak the chickpeas overnight.
  4. The following day, place the chickpeas in the pressure cooker, cover with water and cook for 20 minutes until soft.
  5. Separately, saute the onion. After a few minutes, add the chopped cuttlefish and shrimp, along with the ñora pepper flesh. Add the chickpeas and enough fish fume to cover the ingredients and cook for 20 minutes.
  6. To thicken the broth, take some of the chickpeas and mash, add this back to the broth.
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NutritionView more

300Calories
Sodium29%DV700mg
Fat6%DV4g
Protein71%DV36g
Carbs10%DV31g
Fiber24%DV6g

PER SERVING *

Calories300Calories from Fat35
% DAILY VALUE*
Total Fat4g6%
Saturated Fat0g0%
Trans Fat
Cholesterol230mg77%
Sodium700mg29%
Potassium590mg17%
Protein36g71%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate31g10%
Dietary Fiber6g24%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Jenny D. 26 May 2015
The chickpeas take on a bean consistency in this, but they never quite lose all of their crunch. It calls for cuttlefish, but I have used Walleye or Tilapia. I try to stick with whatever I have on hand. It’s a delicious recipe that is worthy of sharing with others.