Chickpea and shrimp soup is a delicious first course that is easy to make. For a quick preparation, you can also use canned chickpeas, otherwise, you need to soak dried chickpeas for 10/12 hours and then cook them. To prepare the chickpea and shrimp cream, you can use shrimp as well as prawns or king prawns. The shrimp can be fresh or frozen. The chickpea and shrimp puree is tasty whether eaten hot or at room temperature on hot days. If you also love chickpeas, I recommend checking out other CHICKPEA RECIPES. Now let’s see how to make the chickpea and shrimp soup, and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups boiled chickpeas (200g dried chickpeas)
- 1 potato
- Half onion
- 1 quart vegetable broth
- 10 1/2 oz shrimp
- to taste salt
- to taste extra virgin olive oil
- to taste chili pepper (optional)
- 1 clove garlic
Tools
- Blender
How to make chickpea and shrimp soup
Let’s start preparing the chickpea and shrimp soup. If you use dried chickpeas, soak them in cold water for 10/12 hours. I do it in the evening so they soak overnight. After soaking, drain and rinse the chickpeas. Now you need to boil them, and you can cook them in a traditional pot or a pressure cooker.
For cooking in a pressure cooker, add the chickpeas to the pot and add water. It should cover the chickpeas by 1 inch, making sure not to exceed the maximum level indicated on the pressure cooker. Close the pot with its lid, place it on high heat, and when it whistles, reduce to low heat. From that moment, cook for 20 minutes. After 20 minutes, turn off the heat, let it release pressure, and when the pot is no longer under pressure, open the lid, add salt, and stir. Let the chickpeas rest for a couple of minutes to absorb the flavor. For cooking in a traditional pot, add the chickpeas to the pot, cover with water, and cook for 40 minutes. When cooked, turn off the heat, add a pinch of salt to the water, stir, and let the chickpeas rest in the cooking water for a few minutes.
Clean the onion and chop it finely, then add it to the pot. Peel the potato and cut it into small pieces, add it to the pot along with the onion, add the boiled chickpeas, and cover with vegetable broth. Cook for 15/20 minutes; the cooking time varies based on the size of the potato pieces you made. Check the cooking by inserting a fork into some potato pieces. If they go in easily, they are done.
Meanwhile, clean the shrimp, remove the shell, cut along the back, and using a toothpick, remove the black string. Then, wash them under running water.
In a pan, pour some extra virgin olive oil, the garlic clove, and, if you like, some chili pepper. Let it flavor for a few minutes, then add the shrimp and cook them for 5/6 minutes, turning frequently to ensure even cooking.
Using an immersion blender, blend the chickpeas until creamy. If you prefer a less dense and creamier soup, gradually add some vegetable broth until you reach your desired consistency.
Adjust the salt and serve the chickpea soup accompanied by the pan-salted shrimp.
How to store chickpea and shrimp soup
Store in the fridge for 2/3 days
