few years ago in a Roman evening winter, we were invited by a friend at a restaurant in Terracina famous for vegetable soups and fish . Until that day we ate beans always accompanied Wheat, a habit that is not just greed but also the nutritional aspects, because the union of the two ingredients allows a raising of the quality of the proteins contained in legumes, from that moment everything changed ...
"The chickpea soup and shrimp has become one of our favorite dishes, of course we have also experimented with other variants with different fish and vegetables of all kinds, but for now we will focus on" flat-discovery that has revolutionized part of our universe cuclinario !
Ingredients 300 g dried chickpeas
400 grams of whole shrimp
4 cloves garlic
1 carrot 1 celery
extra virgin olive oil parsley
chili
salt
the evening before the day on which you want to cook the dish, place the chickpeas soaked with cold water.
the morning proceed with cooking the legume ... if you want more precise information on the time of soaking and boiling the chickpeas technique you can go here to see .
Put a pan on the stove, add one tablespoon of olive oil, when it is heated, add the shrimp that you previously washed under the 'running water. Saute for a few minutes, when they hired a white, turn off the heat. Peel the prawns and put aside their heads.
When the beans are almost cooked, add half the peeled shrimp, put the lid on and cook over low heat ever.
Put a pan on the fire with a little olive oil, add the chopped garlic, celery and carrot, and let brown, add the shrimp heads. Saute for 1 minute, cover the mixture with a glass of hot water and cook over low heat.
Put one quarter of the soup into a container with high sides, (you can choose to turn off the stove with the pot in which there is a remaining portion of soup or not ...) add half the shrimp that you put aside and the whole emulsified with an immersion blender. You'll get a creamy and tasty that you will add the remaining soup.
Remove from the heat of the broth of shrimp heads, which will select, filter and add to soup.
Put the lid on the pot and let thicken (a stove off) for not less 20 min. Serve with some parsley, pepper, a drizzle of extra virgin olive oil and remaining shrimp.
Do not overdo the salt, we will always put very little and only in the chick ...
the morning proceed with cooking the legume ... if you want more precise information on the time of soaking and boiling the chickpeas technique you can go here to see .
Put a pan on the stove, add one tablespoon of olive oil, when it is heated, add the shrimp that you previously washed under the 'running water. Saute for a few minutes, when they hired a white, turn off the heat. Peel the prawns and put aside their heads.
When the beans are almost cooked, add half the peeled shrimp, put the lid on and cook over low heat ever.
Put a pan on the fire with a little olive oil, add the chopped garlic, celery and carrot, and let brown, add the shrimp heads. Saute for 1 minute, cover the mixture with a glass of hot water and cook over low heat.
Put one quarter of the soup into a container with high sides, (you can choose to turn off the stove with the pot in which there is a remaining portion of soup or not ...) add half the shrimp that you put aside and the whole emulsified with an immersion blender. You'll get a creamy and tasty that you will add the remaining soup.
Remove from the heat of the broth of shrimp heads, which will select, filter and add to soup.
Put the lid on the pot and let thicken (a stove off) for not less 20 min. Serve with some parsley, pepper, a drizzle of extra virgin olive oil and remaining shrimp.
Do not overdo the salt, we will always put very little and only in the chick ...
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