Tomato soup w/ chickpea and prawn

Step 1/ 3

• 1 cloves garlic
• 1⅓ tbsp olive oil
• ⅓ tbsp ground cumin
• ⅛ tbsp ground cloves
• ¼ tbsp black pepper
• ⅓ tbsp tomato paste

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

Step 2/ 3

• 266⅔ g canned peeled tomato
• ⅓ tbsp ketchup
• ⅛ tbsp chili flakes
• ⅔ tbsp sugar
• ½ 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

• 266⅔ g canned chickpea pre-boiled
• 150 ml seafood stock
• 200 ml vegetable stock
• 66⅔ g peeled shrimp
• parsley
• ⅓ 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.