Spanish Style Chickpeas and Shrimp Recipe

Chickpea stew
Getty Images/Mario Gutiérrez
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
877 Calories
27g Fat
103g Carbs
57g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 877
% Daily Value*
Total Fat 27g 35%
Saturated Fat 4g 18%
Cholesterol 227mg 76%
Sodium 2667mg 116%
Total Carbohydrate 103g 37%
Dietary Fiber 22g 78%
Protein 57g
Calcium 301mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

One of the best ways to warm up during winter in Spain is by making a piping hot Spanish stew. In Spain, there are as many different stew recipes as there are households. Everyone has their own version of the classics, their own new inventions, and personal tips and tricks. 

This delicious chickpea and shrimp stew (potaje de garbanzos con langostinos) is typical of Cadiz in Andalusia (southern Spain). It is often served as a main course with a loaf of crusty bread, or as a tapa in small clay bowls. 


  • 28 ounces of canned or jarred chickpeas (garbanzos, drained and rinsed)
  • 1 pound raw jumbo shrimp, peeled (save the shells and heads to enrich the flavor of the dish)
  • 2 tomatoes (diced)
  • 4 cloves of garlic (minced)
  • 1 large onion (diced)
  • 1/2 sweet red bell pepper (diced)
  • 1 long green pepper (such as an Anaheim pepper, diced)
  • 2 to 4 dried cayenne peppers (depending on how spicy you like it)
  • 1 large handful of fresh parsley (diced)
  • 1 teaspoon of sweet Spanish paprika
  • 1 teaspoon cumin
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 bay leaves
  • 5 tablespoons of extra virgin olive oil
  • 1/2 cup of dry white wine
  • 7 cups of water

Steps to Make It

  1. Drain and rinse the chickpeas and add them to a heavy pot.

  2. Add the diced peppers, sweet paprika, cumin and bay leaves.

  3. Add about a tablespoon of extra virgin olive oil to a heavy frying pan or large pot and place over medium-high heat. Add the shrimp shells and heads, and sauté for about five minutes. 

  4. Add the white wine and simmer until almost completely reduced (about five minutes). Cover with the water and simmer, uncovered, for 20 minutes. 

  5. Place a fine mesh strainer over the pot with the chickpeas and peppers, and strain the shrimp broth into this pot. 

  6. Turn the heat to medium and allow the garbanzos to start to simmer. 

  7. In the meantime, put about four tablespoons of olive oil in a frying pan and bring to medium heat. Add the dried cayenne peppers and five of the jumbo shrimp. 

  8. Pan fry the shrimp of both sides, until golden brown. Then remove them and place them in a blender or food processor.

  9. Add the diced onion and minced garlic to the same frying pan and sauté over medium heat for about five minutes. Add the diced tomatoes and raise the heat to medium-high. Cook until the tomatoes are completely broken down. Then add this entire mixture to the blender or food processor. 

  10. Add 1/2 cup of the garbanzos and peppers to the blender or food processor, and 1/2 cup of broth. Blend the mixture well, until completely pureed. Add it to the rest of the garbanzos and broth. 

  11. Cut the rest of the jumbo shrimp into rough chunks and add the chopped shrimp and the diced parsley to the stew. Cook for about five minutes at a simmer, until the shrimp are just cooked. 

  12. Season with salt and pepper to taste.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

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