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Tomato soup w/ chickpea and prawn

Too few ratings

Miguel Forster

Community Member

“You can and should make your own stocks from scratch, much tastier! But theres nothing wrong with canned tomatoes and and canned chickpeas 😜”

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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