Creamy chickpea and prawn soup

My last recipe was a mussle risotto and that day I also made a delicious creamy chickpea soup. By the poll I posted on my instagram ( @eatwithsteff ) most of you chose the risotto recipe, but some of you really wanted the recipe of the chickpea & prawn soup.

So here you go!

Ingredients:

400 gr of cooked chickpeas

10 prawns

5 cloves of garlic

1 tbsp of dried rosemary (or a fresh rosemary spring )

1-2 tsp of chili pepper

5-6 tbsp of olive oil

1-2 tbsp of freshly chopped parsley (as a topping )

Salt & pepper

Preparation: 

First of all wash the prawns and remove the head . Don’t throw these away, because we are keeping them for the other step. Gently remove the shell & devein them if you want, but make sure to leave the tail.

Put about 4 tbsp of olive oil, 3-4 halves of garlic cloves, a spring of rosemary or the dried rosemary, the prawn heads and let these release all their flavors to the oil for 3-4 minutes on a medium-high heat.

This is the moment you should choose the way you want to cook this recipe based on your taste & desire. You can either stir these for a couple more minutes on a medium heat and remove everything (the rosemary spring, the garlic cloves if you don’t really like it & the prawn heads) besides the flavorful oil or decide to directly add the chickpeas and later remove only the prawn heads to get maximum flavor.

I chose the second way and would totally recommend it, because I love the garlicky taste and the rosemary aroma + it will be blended in the end and you won’t have any chunks of garlic or rosemary needles (use only the rosemary needles, not the stem , if you choose this way ).  

So add the precooked chickpeas, stir all the ingredients and add 2 cups of water + salt & pepper. Let it simmer.

After 6-7 minutes remove the prawn heads and blend until smooth. If you want a very light velvety soup, you can add just a little more water.

Meanwhile, in a non-stick pan, put a little oil, two garlic cloves cut in half and chili. Add the prawns and cook them on both sides.

Put the creamy soup of chickpeas in a bowl, add the prawns, a sprinkle of chopped parsley and a drizzle of the garlicky chili oil of the cooked prawns on top.

Hope you enjoy it !!