richard 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.
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
Ingredients
- 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.
In a separate pan, quickly saute the seafood until cooked.
Add to the chick pea mixture.
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.
Now I know what else I can do with chickpeas! Thanks!