Chickpea and cockle stew
Total time14 h 40 min Preparation and possible waiting 12 h 30 min · Cooking 2 h 10 min How this time is calculated
Preparation and possible waiting: 12 h 30 min · Cooking: 2 h 10 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 14 h 40 min Preparation and possible waiting 12 h 30 min · Cooking 2 h 10 min How this time is calculated
Preparation and possible waiting: 12 h 30 min · Cooking: 2 h 10 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Method
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Soak the chickpeas in 1500 g water for 12 hours. Drain, discard the water and rinse.
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Bring 1600 g fresh water to the boil, add the chickpeas and roughly cut onion, leek and carrot and simmer for 90–120 minutes until the chickpeas are tender.
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Remove the vegetables when soft, blend with broth and reserve all the purée.
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In another saucepan, soften the spring onion and green pepper in the oil for 8 minutes.
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Add the garlic for 1 minute. Add the chickpeas, vegetable purée and enough cooking broth to make a soupy stew. Heat for 3 minutes.
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Wash the cockles and discard cracked shells or open ones that do not close when tapped. Steam in a covered saucepan with the white wine for 3–5 minutes, removing them as they open.
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Discard any that remain closed. Filter the juices through a fine sieve lined with clean muslin.
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Add the filtered juices and cockles to the stew, heat for 1 minute and finish with parsley. Taste before adding the optional salt. Serve immediately.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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