Chickpea stew with shrimp and clams

Soak the chickpeas the night before. I put the quantity by eye. It can also be done with canned chickpeas. For the fumet, I used a skeleton of rooster that I had in the freezer. You can also use some BP fish broth.

Peel the shrimps and reserve. Cook the shells and heads with the fish skeleton and salt. Let it cook over high heat

Meanwhile, in a frying pan fry the onion, peppers and season with garlic powder. Everything cut very small over medium heat. When it is done, add the spoonful of chorizo bell pepper and stir well.

Strain the fumet and add it to the poached vegetables. Grind everything together.

Put the fumet in a pot with the chickpeas and bring to a boil. Lower the heat and cook until the chickpeas are ready. This step can be done in a pressure cooker.

When the chickpeas are ready, add the clams, increase the heat a little until they open and turn off. Finally, add the shrimp to cook with the residual heat.

Let stand, serve and enjoy