Authentic home cooking from Spain, with US measurements. 
Slow Cooker Chickpea, Shrimp, and Cuttlefish Stew
This recipe using canned chickpeas turns out great and is super tasty. I make it in a slow cooker, and the chickpeas stay whole even though they're already precooked. Give it a try and let me know what you think. Have a great day!
Slow Cooker Chickpea, Shrimp, and Cuttlefish Stew
This recipe using canned chickpeas turns out great and is super tasty. I make it in a slow cooker, and the chickpeas stay whole even though they're already precooked. Give it a try and let me know what you think. Have a great day!
Open in Cookpad AppSteps
- 1
Before starting the sauté, turn on your empty slow cooker and set it to HIGH with the lid on so it can preheat.
- 2
In a skillet, sauté the finely chopped onion and green pepper with a splash of olive oil and a pinch of salt. Once translucent, add the grated tomato and ñora pepper paste. Cook for a couple of minutes.
- 3
Next, add the cuttlefish and shrimp, previously cut into medium pieces. Season with salt and pepper.
- 4
Add the drained and rinsed chickpeas and the potato, cut into chunks. Stir to combine.
- 5
Pour in the seafood broth. Once all the ingredients are mixed, add a pinch of ground cumin and transfer everything to the slow cooker.
- 6
Cook on HIGH for 3 to 3 1/2 hours. Adjust salt if needed and serve.
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