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Chickpea Soup With Fresh Rosemary
Ingredients
- 1 lb Dry chickpeas, soaked in water overnight
- 1 med White onion
- 3 x Fresh sage leaves
- 3 sprg Italian parsley
- 3 x Cloves garlic, peeled
- 3 sprg rosemary
- 3 Tbsp. Extra virgin extra virgin olive oil Salt and pepper to taste
- 8 lrg Shrimp, shelled, deveined, and cut in half lengthwise
Directions
- Drain the chickpeas, place them in a large, heavy-bottom pot with the onion, sage, Italian parsley, garlic, and one sprig of rosemary.
- cover with water, bring to a boil, and lower heat to a simmer and allow to cook for one hour or possibly till the beans are tender.
- While the soup is cooking, heat over medium-low heat 2 1/2 Tbsp. of the extra virgin olive oil with one sprig of rosemary in a small saucepan, strain, and reserve the infused oil.
- When the chickpeas are well-cooked, remove the sage and rosemary, reserve 1/4 c. of the cooked chickpeas for garnish and puree the rest in a blender till smooth. If you find the soup too thick, add in a little water. Season with salt and pepper.
- In a skillet over medium-high heat, cook the shrimps in remaining extra virgin olive oil for one minute, seasoning lightly with salt and pepper.
- Serve the soup with the shrimp, reserved chickpeas, and drizzle the extra virgin olive oil over the top. Snip a few rosemary leaves over the top for garnish and serve immediately.
- Yield: 4 servings
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