For this recipe I turned the chickpeas into a silky, enveloping cream, a kind of chickpea purée flavored with rosemary, while the shrimp were quickly seared for a few minutes to bring out their sweetness and texture. This is how my chickpea cream with shrimp was born, a perfect meeting of land and sea: an easy and quick first course, yet elegant and full of flavor.
The recipe uses pre-cooked chickpeas to reduce kitchen time. When I can, I prefer to prepare them at home: if you want to try, I recommend reading how to cook dried and fresh beans, you’ll find useful tips to get tender, tasty legumes. If you have little time, you can comfortably use ready-made ones: the result will still be excellent.
Chickpeas are among the legumes I use most often: from appetizers like bruschetta with chickpea cream and red onions to tasty snacks like crispy chickpeas, and many other healthy, tasty recipes. This time I chose to pair them with seafood to create a complete, nutritious dish rich in protein, perfect for any season.
And if you’re wondering whether it was liked… I’ll just say my son asked for seconds right away!
See you at the next recipe… and in the meantime set the table!
TRY ALSO:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz shelled shrimp, frozen (or fresh)
- A few stems parsley
- to taste salt
- to taste black peppercorns
- 3 cups cooked chickpeas
- 1 shallot
- 1 teaspoon tomato passata
- 1 sprig rosemary
- 1 cup water (or vegetable broth)
- to taste salt
- to taste black pepper
- to taste extra-virgin olive oil
Tools: chickpeas and shrimp
- Saucepans
- Food mill
Recipe: chickpea cream with shrimp
In a saucepan, bring salted water to a boil together with a few washed parsley stems and some black peppercorns. Add the shelled shrimp and cook them for 5-7 minutes, until they become tender and slightly pink. Drain them and set aside.
In a saucepan, sauté one chopped shallot with 2 tablespoons of oil. Then add the drained, pre-cooked chickpeas and a sprig of rosemary to flavor, and cook everything to infuse for about 5 minutes. Transfer the chickpeas to a food mill (or use an immersion blender) and, with the help of one cup of water or vegetable broth, reduce the chickpeas to a smooth purée.
Transfer the purée to a roomy saucepan, add one tablespoon of tomato passata and a sprig of rosemary, then season with salt and pepper. Cook over low heat for about 10 minutes. If you prefer a smoother cream, add more water little by little until you reach the desired consistency.
The chickpea cream is ready to serve: divide it into 4 bowls, place the cooked shrimp in the center and finish with a drizzle of raw olive oil. A rich, creamy and flavorful recipe, perfect to surprise your guests. Enjoy!
Storage and tips
Storage: the chickpea cream can be stored in the refrigerator for 2-3 days in an airtight container. Cooked shrimp should be stored separately, always refrigerated, and consumed within 1-2 days. If you want to keep the cream smoother, when reheating you can add a little water or vegetable broth.
Tips: use vegetable broth instead of water to get a more flavorful cream.
If you use commercial broth or ready-made tomato passata, always check the label to make sure they are certified gluten-free, so the recipe remains safe for those with intolerances.
FAQ
Can I use the immersion blender for the chickpea cream?
Yes, absolutely! The immersion blender is ideal for obtaining a smooth, silky cream directly in the saucepan or in a tall container. If the cream is too thick, add a little water or vegetable broth little by little until you reach the desired consistency.
What can I substitute for the shrimp?
Large prawns and small shrimp work well too.
How to prevent shrimp from becoming rubbery?
Cook them only for a few minutes until they become pink and tender. Avoid overcooking them or reheating them for too long.
