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Ingredients
- 1 lb Dry chickpeas, soaked in water overnight
- 1 med White onion
- 3 x Fresh sage leaves
- 3 sprg Italian parsley
- 3 x Cloves garlic, peeled
- 3 sprg rosemary
- 3 Tbsp. Extra virgin extra virgin olive oil Salt and pepper to taste
- 8 lrg Shrimp, shelled, deveined, and cut in half lengthwise
Directions
- Drain the chickpeas, place them in a large, heavy-bottom pot with the onion, sage, Italian parsley, garlic, and one sprig of rosemary.
- cover with water, bring to a boil, and lower heat to a simmer and allow to cook for one hour or possibly till the beans are tender.
- While the soup is cooking, heat over medium-low heat 2 1/2 Tbsp. of the extra virgin olive oil with one sprig of rosemary in a small saucepan, strain, and reserve the infused oil.
- When the chickpeas are well-cooked, remove the sage and rosemary, reserve 1/4 c. of the cooked chickpeas for garnish and puree the rest in a blender till smooth. If you find the soup too thick, add in a little water. Season with salt and pepper.
- In a skillet over medium-high heat, cook the shrimps in remaining extra virgin olive oil for one minute, seasoning lightly with salt and pepper.
- Serve the soup with the shrimp, reserved chickpeas, and drizzle the extra virgin olive oil over the top. Snip a few rosemary leaves over the top for garnish and serve immediately.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 637g | |
| Calories 1798 | |
| Calories from Fat 253 | 14% |
| Total Fat 30.1g | 38% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 208mg | 9% |
| Potassium 4403mg | 126% |
| Total Carbs 294.47g | 79% |
| Dietary Fiber 85.3g | 284% |
| Sugars 52.9g | 35% |
| Protein 101.31g | 162% |
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