Creamy Chickpea Soup
This comforting chickpea soup is packed with flavor, and is further amped up when you add roasted shrimp. Infused with the earthy notes of herbs, it's a warm, satisfying bowl that's both hearty and full of delicious, savory depth.
Ingredients:
2 cans (15 oz each) chickpeas, drained and rinsed
2 tbsp extra virgin olive oil
1 tsp dried sage (or a few fresh sage leaves) or 1 tsp dried rosemary (or a sprig of fresh rosemary)
4 cups chicken stock
Salt and pepper to taste
8 oz roasted shrimp, peeled and deveined (optional)
Instructions:
Build the soup base:
In a large pot, heat the extra virgin olive oil over medium heat.
Add the sage or rosemary, and sauté for about 1-2 minutes until fragrant.
Cook the Chickpeas:
Add the chickpeas to the pot and stir to coat them in the aromatic oil.
Pour in the chicken stock and bring to a simmer.
Simmer the Soup:
Reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld together.
Season with salt and pepper to taste
Blend the soup:
Using an immersion blender, puree the soup until you’ve reached the desired consistency. The longer you blend, the smoother your soup will be.
Serve:
Ladle the soup into bowls.
Top with 3-4 roasted shrimp (optional)
Garnish with a sprig of rosemary or fresh parsley for a pop of color and freshness, if desired.