Chickpeas with Fish and Shrimps

Ingredients / 2 port 200 g chickpeas, soaked in water from the day before 2 tbsp bicarbonate 4 tbsp extra virgin olive oil 2 onions, finely chopped 4 garlic cloves, minced 1 tsp mustard Dijon

1 lemon, just the juice 200 g fish filé or leftovers 100 g shrimps, frozen 2 tbsp ajwar 1 tbsp extra virgin olive oil 1 tbsp fresh chopped dill Celtic salt and ground pepper

Method

• Wash the chickpeas under running water well and then place them into e large bowl. Spread the bicarbonate and use a spoon to mix well.

• Leave them for at least an hour before you rewash them, and let them rinse under the running water.

• Put them into a large pot, cover them with water and bring to a boil. A thick foam will appear on the surface, so you must change the water again, rewash the chickpeas, and keep them aside.

• Add one tbsp olive oil to the same pot and gently sauté the onion and garlic for a minute.

• Add the chickpeas, stir gently and cover them with water. Bring to a boil and simmer under medium-high heat. Remove any foam or other impurity that comes up on the surface.

• When the mixture starts to thicken, add the mustard and season the taste, which means ten more minutes of simmering.

• Meanwhile, into a smaller pot, add the ajwar and olive oil and gently cook the fish for about 5 minutes. Add the shrimps and continue for another 5 minutes. Season with salt and pepper.

• At the same time, the chickpeas will be ready. Add the remaining olive oil, stir gently to mix well, and serve on separate plates.

• Garnish on top with the fish, shrimps and fresh dill and enjoy!

Tips

• This dish was an accident because I had some leftovers of chickpeas, fish, and shrimps in the fridge, but it wasn't enough food for dinner, so I decided to mix them, and the result was outstanding. Then I tried to create the recipe from scratch, and here we are, a very tasteful dish.

• You can spicy the dish with some chilli, still amazing!