Menorcan Langoustine and Chickpea Stew
This Menorcan Langoustine and Chickpea Stew is a hearty and rustic dish that brings the essence of the Mediterranean directly to your table. Combining succulent langoustines with protein-rich chickpeas and a blend of aromatic herbs, this stew is a perfect comfort food that's both nutritious and satisfying.
Equipment
- Large pot
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 lb langoustines fresh or frozen
- 2 cups chickpeas soaked overnight and drained
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 large tomato diced
- 4 cups fish stock
- 1/2 cup white wine
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp saffron threads
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Stir in the red bell pepper and tomato, cooking until they soften, approximately 3 minutes.
- Pour in the white wine and allow it to reduce by half, which should take about 4 minutes.
- Add the soaked chickpeas, fish stock, smoked paprika, saffron threads, and bay leaf to the pot. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, or until the chickpeas are tender.
- Once the chickpeas are cooked, add the langoustines to the pot, cover, and cook for an additional 10 minutes or until the langoustines are fully cooked.
- Remove the bay leaf and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
If using frozen langoustines, ensure they are fully thawed before adding them to the stew.
The stew can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
For a spicier kick, add a pinch of red pepper flakes when sautéing the onions and garlic.
This dish pairs beautifully with a crusty loaf of bread or a simple green salad.