Last weekend I wanted to try making something new and came up with a blend of fish and legumes. This dish truly brings together the taste of the seafood and the earthiness of the chickpeas. It’s a blend of Indian spiciness and Mediterranean flavors.
- 2 cups of black chickpeas soaked overnight in water with 1 Tbsp. of baking soda (you can also use 2 cans of ready chickpeas)
- ½ pound shrimp
- 3 tomatoes on the vine, diced
- ¼ cup fresh Italian parsley, minced
- ¼ Tsp. red chili powder
- Black pepper
- 2 Tbsp. olive oil
- 1 garlic clove
Place black chickpeas in a container with water and baking soda to soak overnight. Once the black chickpeas are ready, discard the soaking water and rinse them with regular water. Then, place them in a pot and add enough water to cover the chickpeas. Cook until chickpeas are al dente. Do not add salt as this will make chickpeas harder.
In the meantime, in another pot add olive oil and garlic, and cook until garlic becomes of a golden color. Discard the garlic, let the olive oil cool down and then add the red chili powder. Add shrimp and cook for a few minutes until they are pink and ready. Next, add the tomatoes, salt and black pepper. Cook until tomatoes are soft and you have a nice sauce.
Once the sauce is ready, add the chickpeas with their cooking water. Cook for a few more minutes, and then add the pasta. Cook until the pasta is al dente. At the end add parsley and serve the dish warm.