The chickpea soup with shrimp is a delightful comfort food perfect for enjoying on autumn days. Today I propose an easy-to-make recipe with a delicate flavor. To make this creamy soup, you can use either dry chickpeas or pre-cooked chickpeas. I flavored it with curry and served it with some shrimp sautéed in a pan with oil, rosemary, and curry. With a few simple ingredients, you’ll enjoy a dish to savor!
Also try:
Pumpkin Cream with Shrimp
The 10 Best Recipes of Soups, Minestrone, and Creams
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Slow Cook, Stove
Ingredients
- 7 oz cooked, boiled chickpeas
- 7 oz shrimp
- 1 carrot
- to taste curry
- 2 sprigs rosemary
- to taste extra virgin olive oil
- to taste salt
Tools
- Immersion Blender
Preparation
To make the chickpea soup with shrimp, pour a drizzle of extra virgin olive oil and the diced carrot into a pan.
Add a sprig of rosemary, a teaspoon of curry, and a ladle of hot water (or vegetable broth) and cook slowly.
After about 10 minutes, also add the chickpeas and continue cooking. If necessary, add more hot water (or broth).
When the chickpeas and carrots are well cooked, blend them with an immersion blender until you get a creamy mixture. If it turns out too dense, add some hot water.
Put the soup back in the pan, adjust the salt, and warm it up a bit more.
Wash the shrimp under running water, removing the head and shell. Then remove the internal intestine: cut the back of the shrimp with a knife and gently pull it out, being careful not to break it.
In a pan, pour a drizzle of extra virgin olive oil, chopped rosemary, and a teaspoon of curry. Heat at moderate heat.
Add the shrimp and sauté them in the pan. Add a pinch of salt and cook the shrimp for three minutes on each side until they are pink and cooked.
Plate the chickpea soup, garnish it with shrimp, and serve. Enjoy your meal!
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