Shrimps and Chickpea Soup
This 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.
Servings: 3 people
Ingredients
- 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
Instructions
- 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.