Tomato soup w/ chickpea and prawn
Based on 0 ratings
M
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
⅓
lemon
⅓ tbsp
ground cumin
⅛ tbsp
ground cloves
¼ tbsp
black pepper
⅓ tbsp
tomato paste
⅓ tbsp
ketchup
⅛ tbsp
chili flakes
⅔ tbsp
sugar
½ tbsp
salt
Utensils
immersion blender
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.
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