Tomato soup w/ chickpea and prawn

Name: Tomato soup w/ chickpea and prawn
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 Servings
Cuisine: italian
Ingredients: 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; 1 lemon; 1 tbsp ground cumin; 0.5 tbsp ground cloves; 0.75 tbsp black pepper; 1 tbsp tomato paste; 1 tbsp ketchup; 0.5 tbsp chili flakes; 2 tbsp sugar; 1.5 tbsp salt

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Miguel Forster

Community Member

Difficulty

Easy 👌

min.

Preparation

min.

Baking

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
1	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
- 1 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.