Chickpea and cockle stew
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Dried chickpeas dried 300 g
- Cockles estimated edible meat; buy 600 g live shell-on cockles 120 g
- Onion peeled 150 g
- Leek trimmed 150 g
- Carrot peeled 120 g
- Spring Onion chopped 150 g
- Garlic chopped 6 g
- Green pepper deseeded, chopped 120 g
- White wine for the cockles 80 g
- Extra virgin olive oil for the vegetable base 35 g
- Water 1500 g soaking; 1600 g cooking 3100 g
- Parsley chopped 4 g
- Salt optional at the end 1 g
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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. 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. 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. 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.
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