Shrimp and Chickpea Soup

Shrimp and Chickpea Soup
Staff Writer
Shrimp and Chickpea Soup

Slapfish Restaurant

Shrimp and Chickpea Soup

A quick shellfish soup made hearty with the addition of potatoes and chickpeas. This recipe comes from Slapfish restaurant in California.

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8
Servings
67
Calories Per Serving
Deliver Ingredients

Ingredients

  • ¼  Cup  olive oil, plus more for drizzling
  • 4  Ounces  bacon or pancetta, diced fine (optional)
  • ribs celery, diced
  • medium carrot, diced
  • small onion, diced
  • medium cloves garlic, peeled and chopped
  • quarts fish stock
  • baby red potato, medium dice
  • sprig fresh rosemary, plus 1 tablespoon chopped fresh rosemary
  • 16-ounce cans chickpeas (about 3 cups), drained and rinsed, half mashed with a fork
  • 14½-ounce cans diced tomatoes (about 2 cups), with liquid
  • 1  Pound  26/30 peeled and deveined shelled shrimp

Directions

Heat the olive oil in a large nonstick stock pot until warm, about 30 seconds. Add the bacon and cook until crisp, about 2 minutes. Add the celery, carrots, and onions, and sauté until soft, about 2 minutes. Add the garlic and cook until toasted, about 30 seconds. Add the stock, potatoes, rosemary sprig, chickpeas, and tomatoes and cook until potatoes are tender, about 15 minutes.

Add the shrimp and chopped rosemary at the end of cooking and cook until shrimp are firm, about
2 minutes. Serve immediately and drizzle with olive oil.

Nutritional Facts

Carbohydrate, by difference
16g
12%
Protein
1g
2%
Vitamin A, RAE
20µg
3%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
6mg
1%
Fiber, total dietary
1g
4%
Folate, total
11µg
3%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
11mg
2%
Selenium, Se
1µg
2%
Sodium, Na
52mg
3%
Water
53g
2%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.