If you’re looking for a creamy, flavorful, and different first course, chickpea cream with shrimp is the recipe for you. A mix of legumes and shellfish that wins over with its delicacy and rich flavor. Thanks to chickpeas, rich in protein and fiber, this cream is also a great nutritional choice.
Want to reduce preparation time? I’ll show you how to optimize cooking without sacrificing taste!
- Difficulty: Easy
- Rest time: 12 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz Dried Chickpeas
- 1 stalk Celery
- 2 Tomatoes (ripe)
- 2 cloves Garlic
- 1 sprig Rosemary
- to taste Salt
- to taste Pepper
- 9 oz Shrimp (peeled)
- to taste Olive Oil
Tools
- 1 Pressure Cooker
- 1 Immersion Blender
- 1 Strainer
- 1 Bowl
- 1 Cutting Board
- 1 Knife
- 1 Ladle
- 1 Saucepan
Preparation
Place the dried chickpeas in a bowl with plenty of cold water and soak them for 12 hours. This step is important to soften them and reduce cooking time.
Drain and rinse them, then transfer to a pot with cold water (about double their volume). Add the celery, tomatoes cut into pieces, garlic, and rosemary. Bring to a boil and simmer over medium heat for about 2 hours, or until the chickpeas are soft. If using a pressure cooker, halve the time (30-40 minutes).
While the chickpeas are cooking, bring a pot of water to a boil and blanch the shrimp for one minute. Drain and set aside.
Once cooked, remove the rosemary and garlic cloves, then blend the chickpeas with an immersion blender until smooth. If the cream is too thick, add a little hot water; if too thin, continue cooking to evaporate excess water. Season with salt and pepper.
Pour the chickpea cream into dishes, distribute the shrimp on top, and finish with a drizzle of extra virgin olive oil. Serve immediately!
Soaking Chickpeas (optional, but recommended):
If you have time, soak the dried chickpeas for 8-12 hours to achieve a softer texture and further reduce cooking time.
If you skip soaking, cooking is still possible, but it may take a few more minutes and result in a slightly firmer texture.
Cooking Chickpeas in an Instant Pot:
Drain and rinse the chickpeas.
Place them in the pot with 700 ml of water, garlic, chopped tomatoes, celery, and rosemary.
Set the “Pressure Cook” mode (high pressure) for 35 minutes (or 45 minutes if the chickpeas were not soaked).
Natural pressure release for 10 minutes, then manually vent.
Blanching the Shrimp:
Use the “Sauté” function to bring a little water to a boil.
Blanch the peeled shrimp for 1-2 minutes, then drain and set aside.
Blending the Cream:
Remove the rosemary and blend everything with a hand blender, adjusting the salt and pepper.
If the cream is too thick, add a little warm water. If it’s too thin, use the Sauté mode to evaporate excess water.
Serving:
Pour the cream into dishes, add the shrimp, and finish with a drizzle of extra virgin olive oil.
Tips
Want to save time? Use canned chickpeas: drain, rinse, and heat them with the herbs before blending.
Looking for a richer dish? Add toasted bread croutons or a sprinkle of sweet paprika for a spicy touch.
Looking for a vegetarian alternative? Replace the shrimp with sautéed mushrooms or crispy tofu cubes.
Want to save time? Use canned chickpeas: drain, rinse, and heat them with the herbs before blending.
Looking for a richer dish? Add toasted bread croutons or a sprinkle of sweet paprika for a spicy touch.
Looking for a vegetarian alternative? Replace the shrimp with sautéed mushrooms or crispy tofu cubes.
Want to save time? Use canned chickpeas: drain, rinse, and heat them with the herbs before blending.
Looking for a richer dish? Add toasted bread croutons or a sprinkle of sweet paprika for a spicy touch.
Looking for a vegetarian alternative? Replace the shrimp with sautéed mushrooms or crispy tofu cubes.
Variations
With pasta: Add cooked pasta separately for a hearty and substantial soup.
With spices: Try adding curry or cumin for a more exotic flavor.
Creamier: Add a splash of heavy cream or coconut milk for an even more velvety texture.
FAQ –
Can I make it in advance?
Yes, you can store chickpea cream in the fridge for 2-3 days. Reheat it over low heat before serving.
Can I freeze it?
Yes, you can freeze chickpea cream (without shrimp) for up to 3 months. Thaw in the fridge and reheat before serving.
Can I use frozen shrimp?
Yes, just blanch them directly without defrosting in boiling water for 1-2 minutes.
The chickpea cream with shrimp is a simple, nutritious, and refined dish, perfect for a light lunch or comforting dinner. Try it with crunchy croutons or a drizzle of flavored oil to enhance the taste! Write to me in the comments if you try it or if you have your preferred variation!
