Tomato soup w/ chickpea and prawn

Too few ratings

Miguel Forster

Community Member

Difficulty

Easy 👌
15
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
800 g canned peeled tomato
800 g canned chickpea pre-boiled
450 ml seafood stock
600 ml vegetable stock
200 g peeled shrimp
3 cloves garlic
4 tbsp olive oil
parsley
lemon
1 tbsp ground cumin
½ tbsp ground cloves
¾ tbsp black pepper
1 tbsp tomato paste
1 tbsp ketchup
½ tbsp chili flakes
2 tbsp sugar
1½ tbsp salt

Utensils

  • immersion blender
  • Step 1/3

    • 3 cloves garlic
    • 4 tbsp olive oil
    • 1 tbsp ground cumin
    • ½ tbsp ground cloves
    • ¾ tbsp black pepper
    • 1 tbsp tomato paste

    Saute the minced garlic + spices + tomato paste in olive oil on medium-low heat for 7-8 minutes

  • Step 2/3

    • 800 g canned peeled tomato
    • 1 tbsp ketchup
    • ½ tbsp chili flakes
    • 2 tbsp sugar
    • 1½ tbsp salt

    Add chopped tomato and tomato juices + ketchup. Add salt + sugar + chilli flakes. Keep low boil for at least 20 minutes

  • Step 3/3

    • 800 g canned chickpea pre-boiled
    • 450 ml seafood stock
    • 600 ml vegetable stock
    • 200 g peeled shrimp
    • parsley
    • lemon
    • immersion blender

    Add vegetable and seafood stock. Blend until there are no large lumps of tomato , then bring to boil again. Taste and adjust seasoning. Add chickpeas and prawn, cook for 5/6 minutes. Remove off heat. Add chopped parsley and squeeze lemon.

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