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Receta Chickpea Soup With Fresh Rosemary
by Global Cookbook

Chickpea Soup With Fresh Rosemary
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Ingredientes

  • 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

Direcciones

  1. Drain the chickpeas, place them in a large, heavy-bottom pot with the onion, sage, Italian parsley, garlic, and one sprig of rosemary.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Yield: 4 servings