Chickpea Soup with Shrimp

Updated at: Mon, 19 Feb 2024 05:11:35 GMT

Step 1

To make the shrimp stock: (This step can be done 1 day ahead.)

Step 2

Place the shrimp peels in a large stockpot with 8 cups (2 L) water, carol, onion, and celery. Bring to a boil over high heat. Skim scum of the top of the pot and carefully discard. Add 1 tablespoon (18 g) salt, peppercons, and bay leaf. Reduce heat to medium-low and simmer for 30 minutes and strain.

Step 3

To make the chickpea soup: Place the chickpeas in a large saucepan or stockpot with 6 cups (1.5 L) of shrimp stock and an onion. Simmer, covered, on medium-low until the chickpeas are tender (1 hour for dried chickpeas or about 5 minutes for canned).

Step 4

Take off the heat and drain, reserving cooking liquid. Place the chickpeas and the reserved liquid in blender. Add lemon juice, and the salt, and pepper to taste. Blend well until a purée is formed.

Step 5

Return the mixture to the pot. Taste, and adjust salt if necessary. If the soup is too thick, stir in a few tablespoons of water. Stir and simmer on low heat until ready to serve.

Step 6

To make the shrimp: Heat the olive oil in a large skillet over medium-high heat. When the olive oil begins to release its aroma, add the shrimp and rosemary, and salt to taste. Cook for 1 to 2 minutes per side, or just until the shrimp lose their gray color, begin to turn bright pink and are cooked through.

Step 7

Garnish soup with shrimp on top.

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