Chickpea stew with cuttlefish and prawns in Thermomix

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28 May, 2026

Chickpea stew with cuttlefish and prawns in Thermomix: The definitive and honeyed recipe

Achieving a spoon dish with the perfect texture and concentrated flavor of traditional cuisine often requires hours of constant vigilance in the kitchen.

Therefore, it is very common for the cuttlefish to be hard, for the prawns to be overcooked, or for the broth to be excessively liquid and tasteless.

Consequently, frustration appears when we invest time and good seafood ingredients in a dish that ultimately does not reach that desired sweet spot.

However, today you are going to discover how to prepare a spectacular Chickpea stew with cuttlefish and prawns in Thermomix which will break all these technical problems immediately.

The magic of fused legumes and seafood has great historical value, as detailed in the evolution of the nutritional properties of legumes in traditional Mediterranean cuisine.

In addition, thanks to the exact temperature control of our food processor, cooking times are automated to guarantee a haute cuisine result.

Forget about constantly monitoring the fire, since the inverted movement of the blades pampers each element without breaking the vegetables at all.

Why chickpea stew with cuttlefish and prawns in Thermomix is the trend of the year

Nowadays, spoon dishes that combine lean seafood proteins with high-quality legumes are experiencing an unprecedented boom.

This version of chickpea stew with cuttlefish and prawns with Thermomix perfectly responds to the demand for comforting, healthy and extremely quick recipes to prepare.

However, the great competitive advantage of this dish lies in its enormous capacity to be transformed into a pre-preparation or batch cooking menu.

For this reason, the marine flavors settle and concentrate in a spectacular way if you let the preparation rest in the refrigerator for twenty-four hours.

In addition, it is a fantastic alternative to take care of your cardiovascular health without giving up the culinary pleasure of the most intense stews in our geography.

Next, we will analyze the essential technical aspects that will make you a true master of texture management with your food processor.

The “Digital Chef”: Tricks for perfection with your robot

The first secret to obtaining a restaurant-bodied broth lies in making a technical “picada” with a small portion of legumes.

By mashing the chickpeas with the breadcrumbs, garlic and parsley, we create a natural thickening agent that will be activated during final cooking.

Therefore, completely avoid the temptation to use heavy refined flours or artificial thickeners that alter the original aftertaste of sea cuttlefish.

Likewise, to enhance the overall gastronomic experience, we suggest you accompany this menu with some seafood-style mussels in Thermomix that will take advantage of the marine aroma of your kitchen.

Remember to always activate the reverse turning function when adding the cuttlefish and prawns to protect the physical integrity of the fresh seafood.

Equally important is to thoroughly wash the canned chickpeas under cold running water to completely remove the governing liquid.

Intelligent ingredients and variations to suit everyone

To get the perfect 6 servings of this traditional stew, you will need to gather the exact following items on your counter:

🧄 3 cloves of quality garlic.
🌿 4 sprigs of fresh parsley (leaves and part of the stem very clean).
🥖 1 heaped tablespoon of traditional breadcrumbs.
🫘 800 g of cooked chickpeas (canned), washed and perfectly drained.
🫒 50 g extra virgin olive oil.
🧅 150 g sweet onion, cut into homogeneous pieces.
🌶️ 1 tablespoon of La Vera paprika (sweet or bittersweet depending on your preference).
🦑 400 g of fresh cuttlefish, cleaned and cut into regular pieces of about 2 cm.
🍲 ¼ teaspoon of ground cumin to promote the digestion of the legume.
🔥 1 whole dried cayenne pepper (completely optional if you’re looking for a spicy touch).
🍃 1 dry bay leaf to subtly flavor the whole.
🧂 1 teaspoon fine sea salt.
🍷 100 g of good quality dry white wine.
🐟 500 g of fish broth or concentrated homemade fumet.
🍤 250 g of medium raw prawns, peeled (approximately 18 units).

In case you have guests with special dietary needs, you can apply these direct substitutions without losing a bit of flavor:

Gluten Free Version: Replace the tablespoon of breadcrumbs with the same amount of chickpea flour or a cracker suitable for celiacs.

Low Carb/Keto Version: Although chickpeas provide complex carbohydrates, you can reduce their amount by half and increase the volume of cuttlefish in the dish.

Step by step with high precision visual blocks

Follow this chronological order carefully to ensure that each ingredient reaches its optimal point of texture and sweetness in the glass.

Step 1: The Trabazón Sting

Place 1 clove of garlic, fresh parsley, breadcrumbs and a 50g handful of chickpeas in the glass. Program immediately 5 sec / speed 7. When finished, remove the mixture to a small bowl and reserve for closing the dish.

Step 2: Base of the Sailor Sofrito

Add the extra virgin olive oil, the chopped onion and the remaining 2 cloves of garlic to the glass. Chop programming 3 sec / speed 5 and, immediately afterwards, make the stir-fry by selecting 7 min / 120 °C / speed 1.

Step 3: Cooking the Cuttlefish and Aromas

Add the paprika, cuttlefish pieces, cumin, optional cayenne, bay leaf and salt. Program with precision 15 min / 120 °C / reverse rotation / speed 1 to make the cuttlefish tender.

Step 4: Reduction and Base Broth

Add the dry white wine and fish broth to the glass. Set up the food processor by selecting 8 min / 100 °C / reverse rotation / speed 1 to evaporate the alcohol correctly.

Step 5: Final Integration of Seafood and Legumes

Add the thickening mince that you reserved at the beginning, the remaining 750 g of chickpeas and the peeled prawns. Program finally 6 min / 100 °C / reverse rotation / spoon speed. Let it rest for two minutes before serving at the table.

“Scan-and-Cook” programming table

Use this practical quick reading tool to review the cooking phases while handling food in your kitchen:

Phase/Step	Time	Temperature	Speed	Reverse Spin
1. Initial bite	5 sec	Atmosphere	Speed 7	Disabled
2. Chopped and Sautéed	3 sec / 7 min	120°C	Speed 5 / Speed 1	Disabled
3. Sauteed cuttlefish	15 min	120°C	Speed 1	Activated
4. Liquids and reduction	8 min	100°C	Speed 1	Activated
5. Legumes and seafood	6 min	100°C	Vel Spoon	Activated

Questions People Really Ask (PAA)

Can I use frozen cuttlefish for this recipe with Thermomix?
Yes of course. However, it is essential that you defrost it completely in the refrigerator on a colander and dry it very well with kitchen paper before putting it in the glass.

How do I prevent the prawns from being chewy or tough?
Therefore, the prawns are programmed exclusively in the last 6 minutes of cooking. That time at spoon speed is enough to cook them while maintaining their juicy texture.

Can dried chickpeas be used instead of canned chickpeas?
Indeed, you can do it. However, you must hydrate them for twelve hours and previously cook them in the glass with water for 30-40 minutes before starting the base stir-fry.

What do I do if I notice that the broth is too liquid?
If this happens, simply remove the beaker and program an additional 3 minutes at Varoma temperature. In this way, rapid evaporation will concentrate the juices, achieving the ideal sweetness.

How long does this seafood stew last in the refrigerator?
You can keep it in an airtight glass container for up to two or three days. As it contains shellfish, it is completely inadvisable to extend its storage beyond that.

In conclusion, masterfully crafting this comforting Chickpea stew with cuttlefish and prawns in Thermomix It is within the reach of any chef looking for resounding success.

Recipe by Jesus