This shrimps and chickpea soup is one of the soups that I like to make the most in my house. It has a lot of Mediterranean flavors: bay leaf, thyme, and fresh garlic.
It is a rich and chunky soup — my favorite type —- that has bold flavors and a lot of personalities. You can see in the pictures the bright red from the tomatoes and the floating leaves of dry thyme and oregano.
Another thing that I appreciate in a soup is that it can be a main dish by itself. This shrimps and chickpea soup has a lot of protein and “substance” that will fill you for hours.
Usually, when I eat soup as lunch, in two hours or less I’m looking to eat something else. This is because a great portion of soup is water,so it’s absorbed so quickly that I’m starving in the middle of the afternoon.
For that reason, I
This shrimps and chickpea soup is also one of the easiest and quickest to make on a busy day. I can make it in less than 30 minutes from start to serving.
I like the convenience of using canned chickpeas. There is a big misconception about using canned beans. In reality, they are the same, there are not tons of chemicals and preservatives as people seem to think. You just need to check the label for canned chickpeas in water and salt. Using canned beans is one of my favorites shortcuts, because it doesn’t change the flavor or final result at all, and I end up saving up to 2 hours of boiling.
Shrimps and Chickpea Soup
Ingredients
- 300 gr shrimps
- 300 gr cooked chickpeas 1 can
- 1 onion
- 1 bell pepper