Lately I am really busy writting my thesis. Goddamn science these days, but... whatever! it’s almost over. So, with all this mess, each minute is very valuable.
During the weekdays I am so busy and tired that I do not feel much like cooking for the day after, so, I love having frozen packed lunches to take to work and prepare nothing the day before.
Not much ago I already showed you one of my favourites, lentils. But we cannot be eating chorizo everyday, and therefore, my friend Alfonso suggested me this idea. I have never tried to cook this stew, but I have to say that it is really easy and tasty. The perfect packed lunch I’d say: as complete as the lentils and with the fish flavour that I love!
INGREDIENTS (for 5 lunches)
- 500g of chickpeas
- A big cuttlefish (400g approx)
- 3 big peeled and unseeded tomatoes.
- 1 big onion (grated or finely chopped)
- 2 finely chopped garlic cloves
- 12 minced pealed almonds.
- 3 Bay leafs
- 2 red hot chilli peppers
- 500ml of fish stock.
- Place the chickpeas in water the night before in a big bowl. Caution because chickpeas will double their size, so, try to use a big bowl and lots of water.
- In a big pot, and at medium heat, cook the onion with the garlic. Onced golden, add the chopped tomatoes and cook. Add salt and pepper.
- When the veggies are cooked (after 5 minutes) add the cuttlefish cut into dices of a couple of centimeters, that you can have in the spoon when eating.
- Once the cuttlefish is cooked, add the chickpeas and higher up the heat. Spin it for a couple of minutes and then lower back the heat to medium.
- Add the fish stock and a couple of glasses of water. Add the bayleaf and the red hot chili peppers. I recommend not to cut the peppers, so you can get them out easily when cooked.
- Now let the stew cook covered for an hour and a half or until the chickpeas are soft.