Seafood with Chickpeas

To distract herself from the terror of the flight back from Madrid, Blogger D bought a Spanish food magazine called ‘Cocina Viva’. This dish was cobbled together/expertly assembled via a combination of close scrutiny of the photograph and a bad translation of one of the recipes. Despite this, it turned out to be a triumph.

Seafood with Chickpeas

Serve with an Antony Worrall Thompson toxic weed salad

Preparation time: 10 minutes
Cooking time: 20-30 minutes
Skill level: Easy
Serves: 2 greedy people


  • mixed seafood – 450g
  • chick peas – 400g tin
  • 2 red peppers – roasted and skinned
  • 1 onion – sliced
  • cherry tomatoes – halved – 200g
  • garlic – 3 cloves – crushed
  • fresh parsley – finely chopped – 1 tbsp
  • vegetable stock – 400ml
  • basil leaves – good handful
  • olive oil
  • s & p

Grill and skin the peppers and cut into thin strips.

Lightly fry the onion with 2 of the garlic cloves until soft and translucent.

Add the tomatoes and saute until softened.

Add the stock and chickpeas and bring up to a gentle simmer. Season to taste.

Seafood with Chickpeas

In a separate pan, quickly saute the seafood until cooked.

Add to the chick pea mixture.

Seafood with Chickpeas

Chuck in the parsley and basil and stir.

Add the pepper strips and serve with a twist of lemon.

Verdict: Chickpeas and seafood go very well together. A perfect midweek treat in fact.

Drink: Beer found in the back of the fridge.

Entertainment: The final of Celebrity Master Chef – Ex-Atomic Kitten Liz McClarnon narrowly beats ex-children’s TV presenter Andi Peters. Ex-Brookside and Holby ‘star’ Mark Moraghan comes a popular and well-deserved last.

1 Comment

  1. Now I know what else I can do with chickpeas! Thanks!

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