Chickpea and shrimp curry 

Chickpea and shrimp curry is a recipe inspired by Indian cuisine, rich in aromas and flavors. The use of spices such as curry, smoked paprika and ginger will flood the kitchen with a truly delicious scent. The chickpeas will be wrapped in a succulent and creamy seasoning based on spices, coconut milk and a cartoon obtained using shrimp waste. You cannot understand what goodness! At the end of cooking, the prawns will peep out and make this curry really special. It can be served as a main course, but also a main course accompanied by aromatic basmati rice grains. Just on the table on the table will be a joy for the eyes and the palate. Let yourself be overwhelmed by spices, scents and oriental colors and let's prepare it together!

For the chickpea curry

400 g chickpeas (precooked)

1 carrot

1 spring onion

extra virgin olive oil to taste

1 tsp curry

1 tsp smoked paprika

100 ml coconut milk

2 ladles crustacean broth (or water)

fresh ginger to taste

salt to taste

chili pepper to tast

For the crustacean broth

1 onion

1 carrot

1 celery stalk

1 sprig parsley

400 g shrimp 

salt to taste

For the shrimp

400 g shrimp (or prawns)

1 garlic clove

extra virgin olive oil to taste

chili pepper to taste

1/2 lime (juice)

To garnish

200 g Basmati rice

extra virgin olive oil to taste

lime to taste

coriander (or parsley) to taste

Steps

We start the preparation of chickpea curry taking care of the shrimp. TIP: you can use both shrimp and prawns. Let's rinse them under water and transfer them to a cutting board. We remove the head, lightly cut the paws and, with our hands, gently detach the carapace and tail. Finally,we nicide the back of the shrimp, very gently, with a small knife or a toothpick and pull away the intestine. We prepare shellfish broth. In a large pan combine: a carrot and a stalk of celery cut into small pieces, an onion and a sprig of parsley. Add the heads and shells of the shrimp. We cover completely with water. We close with the lid and bring to a boil. Once the boil is reached, let it cook over low heat for 1 hour. In a large pan heat a little oil with a clove of garlic. As soon as the pan is hot, add the shrimp and cook for 1-2 minutes. We raise the heat and blend with a drop of lime. Turn off the heat and flavor them with a pinch of salt. Let's transfer them to a plate and keep them aside. In a large pan brown an onion (cut into thin slices) with a little oil, a clove of garlic, a little chili. We also add a little fresh ginger (just grate it with a grater), a teaspoon of curry and a teaspoon of smoked paprika. We add a drop of water and let toast gently. After toasting the spices well, add a diced carrot and chickpeas. Season everything with a pinch of salt and brown them for a few minutes. Add the coconut milk and two generous ladles of the crustacean brothi (filtered with a strainer). Let it cook over low heat for about 30 minutes, turning occasionally and until the liquids begin to dry forming a cream. We can also add the shrimp and continue cooking for another few minutes. We serve the chickpea and shrimp curry accompanied with a little rice. We complete each dish with a few drops of lime juice that will give freshness, aroma and acidity and with a little coriander (or parsley).

Tip

 I wanted to accompany it with rice, making chickpea and shrimp curry a delicious single dish. But it is not mandatory! Boil the basmati rice in salted water and drain it al dente (about one, two minutes before the cooking time indicated on the package). Transfer it to a baking dish and enlarge it so as to cool it stopping cooking. Polish it with a little oil and shell it with a wooden spoon.