Happy New Year!
When January begins the first thing that springs to mind is soups, diets and detoxing.. well let's take it slowly.
For as much as I love soups after eating so much rich and indulging foods, it is hard to brutally go on diets! On new year's eve I had many courses and I finished off at 2 in the morning with cotechino and lentils which is an Italian tradition to bring good luck.
So now.. I have made a tasty chickpeas soup with the luxury of king prawns! Matching chickpeas and shellfish is quite traditional in Italy and this soup is very well known. The addition of rosemary gives the soup a fabulous aroma (as we know chickpeas can be quite bland). You can enjoy this soup without fish if you prefer, it will be excellent anyway!
- Prep Time : 25 minutes
- Cook Time : 30 minutes
Cook the chickpeas for 1 hour or if using canned ones drain them in a colander.
Make the broth by dissolving the stock cube into 1,5 Litres or 6,3 cups of boiling water.
Add the broth and whiz the chickpeas to a creamy consistency
In a sauce pan stir fry for a minute the garlic clove with one stick of rosemary and 2 tbsp of olive oil.
Add the cream of chickpeas, 4 tbsp of tomato sauce, 3 tbsp of olive oil, salt and pepper and bring to the boil. Cook for 15 minutes over a gentle heat with the lid on.
Heat a pan with 3 tbsp of olive oil. Put the king prawns in the pan and cook them for 2-3 minutes until golden with a few rosemary leaves. Before cooking them you can remove the tails if you prefer and the black filament under the belly too. I preferred to leave mines whole as they look prettier on the plate.
Serve the soup with the prawns and drops of passata. Decorate with a stick of rosemary and a drizzle of olive oil.