This dish should definitely be celebrated, it is delicious and full of flavour. The clams add a salty, deep marine taste. The sweet softness of the clams is a perfect contrast to the deep, nuttiness of the chickpeas. The flavour is brought together by the mutuals love of Azada’s Walnut Oil, ground almonds and roasted garlic.
It will bolster your appetite so take a deep inhalation before you eat to enjoy the wonderful nutty yet oceanic aroma.
2 tablespoons Azada Walnut Oil
500 grams tinned chickpeas
300 grams clams, scrubbed
1 bay leaf
1 large garlic clove, peeled and thinly sliced
1 teaspoon spicy paprika
45 grams ground almonds
Sea Salt for seasoning
A generous handful of fresh parsley, roughy chopped
How clean clams:
Discard any broken or cracked clams.
Fill a large bowl with cold water and add 1 teaspoon of salt.
Set the clams in the water and soak for 30 minutes in the fridge.
Strain the water, rinse the bowl and repeat the process again.
Drain and rinse the clams in cold water and set aside.
Meanwhile, drain and rinse the chickpeas in cold water and set aside.
In a large saucepan add the bay leaf and 150 ml of water. Bring the water to a simmer over a medium heat. Add the clams, shaking the pan gently until the clams have opened (about 5 minutes).
Remove the clams using a slotted spoon. Discard any clams that haven’t opened. Strain the sauce through a sieve and set aside.
In a small frying pan or skillet, heat Azada’s Walnut Oil over a medium heat. Add the sliced garlic and cook until softened and golden for about 1 minute. Add the paprika and ground almonds, moisten with a few tablespoons of the sauce from the clams and make into a soft paste using a pestle.
In a large saucepan, bring the sauce from the clams to a gentle simmer and add the paste. After 2 minutes add the chickpeas and the clams. Cover the pan and simmer gently over a low heat for 10 minutes.
Ladle into warm bowls, garnish with parsley and serve hot.