Soups, stews and legumes recipes

Chickpeas with prawns and boletus

Chickpeas with prawns and boletus


  • Easy
  • 45 minutes
  • For 4 people
  • 3.8 € / person
  • 312kcal per 100g.

How to make chickpeas with prawns and boletus . This week they have given me some boletus, a mushroom that is highly appreciated at home and that my in-laws usually collect in the Madrid highlands.

And the truth, I have not thought twice, I have prepared a recipe with legumes where the accompaniment was luxurious, I say it was, because there is nothing left on the plate. I present you a delicious autumn stew, a casserole of chickpeas with prawns and mushrooms.

Those of us who are fond of mushrooms have to take advantage and try to get hold of the best specimens, although as this year there is not much water, I hope that the desired rains will arrive this month. And so we can bring to our home an autumnal seasonal cuisine that already appeals, spoon dishes, chestnuts, house meat and mushrooms, of course.

Encarna and Evelio  are behaving like the best ambassadors of this mycological world and every week they bring me a copy of the Madrid mountains. For those who are not familiar with the  Boletus edulis  will tell you use in cooking is always synonymous with success thanks to its flavor and texture. But above all because it is an uncomplicated mushroom, easy to recognize and that does not raise doubts about whether it will be edible or not. Boletus edulis simply means edible mushroom .

I leave you with this recipe for chickpeas with prawns  that we have adapted at home with mushrooms to achieve a great sea and mountain. You see, my love of mushrooms, they bring me a lot of good experiences, such as this quick and tasty stew, what do you enjoy!

Cleaning the prawns and cooking the chickpeas

  1. Peel the prawns and reserve the meat. We remove the intestine helped by a toothpick or a knife.
  2. We prepare the fumet or shrimp broth . We put the heads and shells in a saucepan and add water to cover and two more fingers.
  3. Add a splash of virgin olive oil. We press the shells with a fork so that they release all the liquid and give more flavor to the fumet.
  4. We let it cook over medium heat for 15 minutes. After time we strain them and press the heads and shells again to finish removing all the juice. We put the clean broth in the saucepan and heat over high heat.
  5. We empty the chickpeas and drain well from the broth that the jars bring. We add clean and almost cooked to the casserole with the prawn broth.
  6. We cook them for 10 minutes over high heat so that they are tender and catch the flavor of the seafood. We remove from the fire and let it rest while we prepare the prawns and the boletus.
  7. Do not think to throw that broth, with it you can prepare soups, rice and stews. It can be frozen without problem.

Preparation of chickpeas with prawns and boletus

  1. The first thing we will do is peel the trunk a little, if after scraping them they still have dirt on the bottom (there is dirt on the inside) we will clean it.
  2. If they are healthy we will have finished. If not, we will remove the soft or very hollow parts, the ugly or insane parts. Then if we see that the boletus hat has a small yellow sponge. We would remove it, if it is white it would already be edible. In my case they were perfect to start cooking.
  3. The easiest way to make them look uniform is to cut them into sheets or, as in this case, into equal pieces, so that they can be seen on the plate.
  4. Meanwhile in a frying pan, fry the garlic with a little oil, as soon as the garlic is golden brown, remove the oil, only the garlic. We reserve.
  5. In the same pan and with the same oil, add the already clean prawns that we had reserved.
  6. Almost next we add the chopped boletus and a pinch of salt. We will see that both the prawns and the mushrooms release water, we let it reduce a little for a minute over high heat. Season with salt and pepper.

Final presentation of chickpeas with prawns and boletus

  1. To thicken the sauce, sprinkle a teaspoon of cornstarch. Don’t go too far, just fair, to get consistency before adding the chickpeas.
    Once we see that it begins to thicken, we introduce the chickpeas.
  2. If we see that they are very thick, we add a little of the broth of the prawns until the stew is to your liking.
  3. We remove to integrate all the ingredients well and let stand 5 minutes out of the fire before serving.
  4. We serve in a deep plate with a little sauce and a good piece of bread to dip. Simple and delicious.

I encourage you to try making this autumn recipe at home, a guaranteed success. You can see all the photos of the step by step of these chickpeas with prawns and boletus  in this album.

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