Chickpea and shrimp saute (Garbanzos salteados con gambas) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 312) by Anya Von Bremzen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • L.Nightshade on August 20, 2015

    I used scallions, a substitute given for the preferred garlic shoots (the deer ate ours along with the chives), and crumbled dried chile (I used a nora). Mr. NS made the optional allioli. Although it didn’t break, it never really developed much body, but it was a very tasty drizzle over our individual dishes. We both though this dish needed just a little something more, a few tomatoes, a touch more paprika, something. But that hardly merits a complaint, it was tasty and satisfying. Alongside, I served the salad with apricots and hazelnuts, from the same book. http://chowhound.chow.com/topics/1020811?commentId=9693253#9693253

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