BLACK CHICKPEAS SOUP WITH FRESH SPINACH AND SHRIMPS (X4)

BLACK CHICKPEAS SOUP WITH FRESH SPINACH AND SHRIMPS (X4)

Ingredients:


Soak the chickpeas in cold water for 12-24 hours. 

Dice the onion, the carrots and the zucchini and cook them in a large pot with 3 tbsp of olive oil and a tsp of ‘estratto di pomodoro’. Once the onion becomes soft and transparent, drain the black chickpeas, rinse them and finally add them to the rest. Add the bay leaves and stir. Add the bouillon and cover with water. Let the soup cook at low heat for two and a half hours. towards the end, add salt and pepper to your liking. In the meantime, take a small pan and warm up one tbsp of olive oil in it. Add a garlic clove, let it fry for about 4 minutes and finally add the shrimps. Cook them on medium heat for 2 minutes. When ready, use a hand mixer to blend the soup. You want to have a creamy consistency. Divide the soup into four bowls, add a few leaves of fresh spinach and the shrimps. Serve with some toasted bread. 

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