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.
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.
- 300 gr shrimps
- 300 gr cooked chickpeas 1 can
- 1 onion
- 1 bell pepper
- 2 carrot
- 2 garlic cloves minced
- 1 cup crushed tomatoes
- 1 bay leaf
- 1 tbsp dry thyme
- 1 lemon
- 1 tbsp olive oil
- Salt and pepper to taste
In a big pot, pour the olive oil and heat it over medium heat.
Add the onion cut into cubes and the garlic minced and cook for a couple of minutes until fragrant. Stir to avoid burning the garlic.
Add the shrimps and cook for 2 minutes each side until pink. Remove the shrimps and save them for later.
Add the carrots cut into cubes, the crushed tomatoes, and the drained chickpeas.
Season with lemon juice, bay leaf, thyme, salt and pepper to taste. Cook for 20 minutes until the carrots are fork tender.
1 minute before serving add the shrimps back to the pot and remove the bay leaf. Serve.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.