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Chickpeas soup with prawns and rosemary

Difficulty: 

media

 20 minutes

Ingredients per 4 People

Drained cooked chickpeas (or canned drained chickpeas), 17, 8 oz
Tomato puree, 4 tbsp
Garlic, 1 clove
Rosemary sticks
Salt
Pepper
Olive oil
Stock cube, 1
King prawns, 8
Water, 6,3 cups

Procedure

To make the broth, dissolve the stock cube into 6,3 cups of boiling water.
Add the broth and mash the chickpeas to get a creamy consistency. In a sauce pan stir fry the garlic clove for one minute, with one stick of rosemary and 2 tablespoons of olive oil.
Add the chickpeas cream, 4 tablespoons of tomato puree, 3 tablespoons of olive oil, salt and pepper and bring to the boil. Cook for about 15 minutes over gentle heat with the lid on.
Heat a pan with 3 tablespoons of olive oil. Put the king prawns in the pan and cook them for 2 or 3 minutes, until golden, with a few rosemary leaves. If you prefer, you can remove the tails as well as the black filament under the belly before cooking them. I preferred to leave mines whole because they look prettier on the plate.
Serve the soup with the prawns and drops of tomato puree. Finish up with a stick of rosemary and a drizzle of olive oil.


Thanks to: My Little Italian Kitchen

Alida Zamparini – My Little Italian Kitchen

My name is Alida, I come from the North-East of Italy and I currently live in the UK. In my kitchen I love to re-create dishes my mum would do for me as a child. I started cooking as a teenager; my favourite hobby was baking during the long Italian school summer holidays. I first started baking simple cakes and only later moved onto cooking proper meals.
My blog is a collection of recipes with an Italian flair. I created it in order to save and share my recipes which are a mixture of my own ideas but I often get inspired by magazines, the web, books and newspapers. I often start a recipe and then I change it altogether as I go along. Cooking is an expression of who you are and your personality. You have to put your whole self into it: your passion, feelings and experiences all go into the food and you become part of the recipe.
I believe in ingredients which are locally sourced and in season whenever possible as this is the secret for the greatest tasting meals. There is also lots of pleasure when plates are wiped clean and every stomach is satisfied!

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