Chickpeas with scallops

Ingredients

• 2 jarscooked chickpeas
• 40cleaned scallops
• 1onion, finely chopped
• 1/2 clovegarlic, chopped
• 1/2tomato, peeled and grated
• 125 ml (1/2 cup)white wine
• 1 tablespoonsweet paprika
• to tasterocket leaves
• to tasteolive oil
• to tastesea salt
• to tasteblack pepper

Instructions

1. 1

   Cook the onion

   Warm a splash of olive oil in a frying pan and cook the onion for 5 minutes. Add the chopped garlic and continue cooking over a medium heat, taking care not to let it burn.

2. 2

   Add wine and tomato

   Stir in the paprika, then add the wine and grated tomato. Cook for about 10 minutes so the wine can evaporate.

3. 3

   Simmer the chickpeas

   Add the chickpeas along with all their jar liquid. Cook for a few minutes to reduce some of the liquid, then season with salt and pepper to taste.

4. 4

   Sear the scallops

   Just before serving, heat a little oil in a frying pan until very hot and starting to smoke. Add the scallops and brown them well on one side; this should take a little over a minute if the pan is hot enough.

5. 5

   Finish and serve

   Turn the scallops and cook for 1 minute more. Season the chickpea stew with salt and pepper, and add any juices you can recover from the scallop pan. Finish with rocket leaves or parsley just before serving.

What are chickpeas with scallops?

This dish pairs tender chickpeas in a tomato, wine and paprika sauce with briefly seared scallops. Its combination of pulses and seafood makes a hearty main with contrasting soft and lightly browned textures.

The recipe does not specify a regional origin, so it is best understood through its ingredients: pantry-friendly chickpeas and a quick-cooking seafood topping. The paprika-seasoned base gives the scallops a savoury place to land.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 39g protein, 35g carbs, 12g fat.

The chickpeas provide most of the carbohydrate and fibre, while the scallops contribute most of the protein. Olive oil adds fat, though the amount is not specified; serve with extra vegetables or salad to round out the plate.

Build the sofrito gently

Onion first: give it the full 5 minutes in oil to soften before adding the garlic. Keeping the heat moderate helps the garlic cook without scorching.

Paprika and tomato: stir the paprika in briefly, then add the wine and grated tomato. The simmer gives the wine time to evaporate and brings the sauce together.

Use the chickpea liquid

Jar liquid: add it with the chickpeas, as directed, rather than draining the jars. It adds moisture to the stew, and a few minutes of cooking reduces some of it.

Seasoning: taste and adjust the salt and pepper after the liquid has reduced. The recipe gives no fixed amount of salt, so add it gradually.

Get a good scallop sear

Hot pan: heat the pan thoroughly before adding the scallops. The recipe calls for the oil to start smoking, so keep an eye on it and have the scallops ready to add.

One side first: let the scallops brown before turning them, which takes a little over a minute when the pan is hot enough. Cook the second side for 1 minute more, then serve promptly.

Finish with the pan juices

Scallop juices: add any juices recovered from the searing pan to the chickpea stew, as the method suggests. They help bring the two parts of the dish together.

Herbs: scatter rocket or parsley over the dish at the last moment. Rocket brings a peppery note, while parsley gives a milder, fresh finish.

Serve it as a main

The chickpeas make this filling enough to serve on its own, with the scallops arranged over the stew. A green salad or steamed vegetables can add freshness alongside.

For a more substantial meal, serve it with bread to mop up the sauce. Add the scallops just before eating so they retain their freshly seared surface.

Recipe notes & tips

• Prepare the onion, garlic and tomato before heating the pan so the sofrito is easy to manage.
• Keep the garlic over medium heat after adding it to help prevent it from burning.
• Let the chickpea liquid reduce for a few minutes so the stew is not too loose.
• Make sure the scallop pan is properly hot before adding the seafood.
• Sear the scallops in batches if needed to avoid crowding the pan.
• Add the rocket or parsley at the last moment for a fresher finish.

Variations

• Use parsley: finish with parsley instead of rocket for a milder herbal note.
• Adjust the paprika: use a little less or more sweet paprika to suit your taste.
• Add extra tomato: grate in more tomato for a more tomato-forward sauce.
• Serve with bread: add bread at the table to soak up the chickpea liquid.
• Add greens: serve with a simple green salad for freshness alongside.

Common mistakes to avoid

• Burning the garlic: add it after the onion has softened and keep the heat at medium.
• Skipping the reduction: simmer the chickpeas for a few minutes so some jar liquid evaporates.
• Using a cool pan: heat the scallop pan thoroughly before searing for proper browning.
• Turning too soon: leave the scallops on the first side until it is well browned.
• Overcooking the scallops: follow the brief cooking times and serve them straight away.
• Adding herbs too early: garnish with rocket or parsley just before serving.

How to store

Refrigerate leftover chickpeas and scallops in a covered container and use within 2 days. Reheat gently until hot throughout; the scallops may become firmer on reheating, so avoid prolonged cooking.

Frequently asked questions