Shrimp And Chickpea Soup

4 from 2 ratings

A quick shellfish soup made hearty with the addition of potatoes and chickpeas. This recipe comes from Slapfish restaurant in California. Click Here to See More Soup Recipes

Servings

servings

Ingredients

¼ cup olive oil, plus more for drizzling
4 ounce bacon or pancetta, diced fine (optional)
3 ribs celery, diced
1 medium carrot, diced
1 small onion, diced
4 medium cloves garlic, peeled and chopped
3 quarts fish stock
5 baby red potato, medium dice
1 sprig fresh rosemary, plus 1 tablespoon chopped fresh rosemary
2 16-ounce cans chickpeas (about 3 cups), drained and rinsed, half mashed with a fork
2 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.