Tomato soup w/ chickpea and prawn

Based on 0 ratings
M

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

Servings2
266⅔ g
canned peeled tomato
266⅔ g
canned chickpea pre-boiled
150 ml
seafood stock
200 ml
vegetable stock
66⅔ g
peeled shrimp
1 cloves
garlic
1⅓ tbsp
olive oil
parsley
lemon
tbsp
ground cumin
tbsp
ground cloves
¼ tbsp
black pepper
tbsp
tomato paste
tbsp
ketchup
tbsp
chili flakes
tbsp
sugar
½ tbsp
salt

Utensils

immersion blender

  • Step 1/3

    • 1 cloves garlic
    • 1⅓ tbsp olive oil
    • tbsp ground cumin
    • tbsp ground cloves
    • ¼ tbsp black pepper
    • 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
    • tbsp ketchup
    • tbsp chili flakes
    • 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
    • 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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