Chickpea & Vegetable Soup with Shrimp

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This is a great soup to make any time of year.  I prefer to use dark chickpeas (kala chana) for this soup, but you can even substitute 3 cans of garbanzo (chickpeas) in this recipe to save time. I purchase kala chana at my local Indian grocery store, and they’re packed full of protein.  Of course, you can leave out the shrimp in this soup, or even substitute crab or chicken. 


2 cups dried chickpeas (light or dark)
1/4 cup olive oil
1 small onion, chopped
1 carrot, finely chopped
1 celery stalk, chopped
1 clove garlic, minced
1 tsp. cumin
1 tsp. smoked paprika
6 cups vegetable stock
1/2 pound small shrimp, peeled and deveined
1/2 cup chopped Italian parsley
2 lemons, quartered

Method: Rinse the chickpeas in a cold water and put into a large saucepan with 5 cups of water.  Add 2 teaspoons of salt and bring to a boil.  Reduce heat, and simmer for at least 2 hours, until chickpeas are tender.  If using dark chickpeas, the cooking time will be closer to 2 1/2 hours.  Meanwhile, in another large saucepan, heat olive oil over medium heat.  Add onion, carrot, and celery.  Cook until soft, but not browned.  Add garlic, cumin and paprika and cook for one minute, stirring occasionally.  In a blender, puree 2 cups of cooked chickpeas and 1 cup of water (or cooking liquid) until smooth.  Add pureed chickpeas to pot of vegetables, along with the remaining cooked chickpeas.  Pour in vegetable stock and bring to a simmer.  Add salt and pepper and taste for seasoning.  Add shrimp to soup and stir, cooking for 2-3 minutes, until shrimp is pink and no longer translucent.  Stir in chopped parsley and serve with fresh lemons to squeeze over bowls.

SoupsEvan Wei-Haas