The chickpea and shrimp soup is a light and nutritious dish with a refined flavor. This soup is easy to make, and you can use either dried chickpeas or already boiled chickpeas. I enriched the soup with carrot, celery, leek, and cherry tomatoes, and served it with toasted bread. With simple and high-quality ingredients, you will enjoy a mouth-watering dish!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
Ingredients
- 9 oz shrimp
- 7 oz cooked, boiled chickpeas
- 1 carrot
- 1 stalk celery
- 1 bunch parsley
- to taste leek
- 1.75 oz cherry tomatoes
- to taste extra virgin olive oil
- to taste salt
Steps
To make the chickpea and shrimp soup, chop carrot, celery, parsley, and leek finely.
In a pan, pour a drizzle of extra virgin olive oil and the previously made chop; if you like, add some chopped chili pepper. Cook over low heat.
Then add halved cherry tomatoes and cook on high heat for a few minutes. Next, add the chickpeas, cover with hot water, and cook over medium heat. Salt at the end of cooking.
Wash the shrimp under running water, removing the head and shell. Then remove the internal intestine: slit the back of the shrimp with a knife and pull it out gently, trying not to break it.
In a pan, pour a drizzle of extra virgin olive oil and some chopped parsley, heat over moderate heat. Add the shrimp and sauté in the pan. Add a pinch of salt and cook the shrimp for three minutes on each side until they are pink and cooked.
Finally, add the shrimp to the chickpeas and let it cook on the heat for a few minutes. Then serve with toasted bread. Enjoy your meal!
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