Chickpea, spinach and seafood stew

Music

1. After having left the chickpeas to soak for 12 hours, we put them in a pot covered with water and a little salt and cook them for 2 hours until they are tender.

2. When they are ready, remove them from the heat, keeping the broth.

3. We leave the clams in salted water for an hour

4. Then we wash them and open them in a pan with the wine over medium heat

5. Once open, we reserve them with their own cooking broth.

6. In a pot, we put a bottom of oil and sauté the octopus and the squid with the crushed garlic clove

7. When they are tender, remove the garlic, salt a little and add the spinach leaves

8. Let them simmer on low heat

9. When they have decreased in size, add the peeled prawns (reserve the heads and shells), stir, add the tomato powder, mustard and cumin and mix again

10. Once the prawns are blanched, add the clams with their juice, the drained chickpeas (leaving their own broth aside) and reserve off the heat.

11. In a frying pan with a little oil, sauté the finely chopped onion, then add the heads and shells of the prawns, dunk them to release the substance and add a little bit of chickpea cooking broth

12. Let cook for about 5 minutes

13. Then we go through the Chinese or strain and add this broth to the stew.

14. In another bit of chickpea broth, mash the anchovies very well and add this paste to the reserved stew

15. Add the chickpea broth necessary to finish making the porage

16. We already have all the ingredients in the pot

17. Cook for about 5 minutes to integrate the flavors and serve.