Chickpeas With Shrimp And Cuttlefish

• 1 leek
• 1 carrot
• shrimp heads
• peppercorns
• 1 bay leaf
• salt
• water
• 1 3/4 cups chickpeas
• water
• 1 onion
• 1 cuttlefish chopped
• 1 1/8 pounds shrimp
• 2 peppers nora, may be substituted with dried pasilla chiles

1. Place all the ingredients in a large saucepan and pour in enough water to cover. Cook for 1 hour, removing the foam that will appear.
2. Strain and set aside.
3. Soak the chickpeas overnight.
4. The following day, place the chickpeas in the pressure cooker, cover with water and cook for 20 minutes until soft.
5. Separately, saute the onion. After a few minutes, add the chopped cuttlefish and shrimp, along with the nora pepper flesh. Add the chickpeas and enough fish fume to cover the ingredients and cook for 20 minutes.
6. To thicken the broth, take some of the chickpeas and mash, add this back to the broth.

leek, carrot, shrimp, peppercorns, bay leaf, salt, water, chickpeas, water, onion, cuttlefish chopped, shrimp, peppers ufora

Taken from www.yummly.com/recipe/Chickpeas-with-Shrimp-and-Cuttlefish-627215 (may not work)