- 2 jars or cans of cooked chickpeas
- 40 clean scallops
- 1 onion, finely chopped
- 1/2 clove of garlic, minced
- 1/2 tomato, peeled and grated
- 1/2 cup of white wine
- 1 tablespoon of paprika
- Arugula leaves
- Olive oil, sea salt and pepper
- In a frying pan, make a stir-fry base with onions and a dash of olive oil. After 5 minutes, add the minced garlic and saute over medium heat to avoid burning.
- Add the paprika, stir and then add the wine and the grated tomato. Cook for about 10 minutes, to let the alcohol evaporate from the wine.
- Add the chickpeas to this stir-fry base, including all the juice from their container, and cook for a few minutes so that some of the juice evaporates. Add salt and pepper to taste.
- Before serving, heat very well a pan with a little oil. When some smoke begins to come out, add the scallops and let them brown well on one side. This should take a little over a minute if the temperature is high enough.
- Turn the scallops and let them cook for one more minute. Add salt and pepper over the chickpeas stew, adding any leftover juice that can be recovered from the frying pan. At the end, decorate with arugula or parsley leaves, just like I did.