Grab A Bowl

Keep yourself warm this winter with this Tomato & Shrimp Chickpea Soup. A hearty and satisfying soup with bold flavors that’s packed with protein easily making it a complete meal by itself.

INGREDIENTS:
3 T. extra-virgin olive oil
1 lb. raw shrimp (peeled and deveined)
1 tsp. chili powder
½ tsp. salt
½ tsp. ground pepper
1 medium onion, diced
3 cloves garlic, minced
¼ tsp. crushed red pepper
1 (28-oz.) can whole peeled tomatoes
2 cups unsalted chicken broth
1 (15-oz.) can chickpeas
2 oz. small whole-wheat pasta
¼ cup pitted Kalamata olives, chopped
2 T. capers, rinsed and chopped
1 sprig chopped fresh parsley for garnish

DIRECTIONS:
STEP 1: Heat oil in a large pot over medium heat. Add shrimp and sprinkle with chili powder and 1⁄4 tsp. each salt and pepper. Cook, stirring occasionally, until just cooked through, about 3 minutes. Remove shrimp with a slotted spoon.

STEP 2: Add onion and the remaining 1⁄4 tsp. each salt and pepper to the pan. Cook, stirring often, until translucent, 3 to 4 minutes. Stir in garlic and crushed red pepper and cook for 30 seconds. Add tomatoes and broth and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 10 minutes.

STEP 3: Roughly mash the tomatoes with a potato masher, leaving some chunks. Mash some chickpeas in the can with a fork, leaving most whole, and add. Return to a boil over high heat. Add pasta and cook, uncovered and stirring occasionally, until the pasta is just cooked through, 8 to 10 minutes.

STEP 4: Stir in the shrimp, olives and capers. Serve the soup topped with parsley, if desired.

SERVES 4-6

About Paul David

Paul David is the CEO of SocialxBusiness Inc. marketing agency, and he handles all things digital here at Edible San Joaquin. Paul, who has a master’s degree in business management, spent the first 10+ years of his career in the food and beverage industry, starting as a dishwasher at age 17. He then attended culinary school, worked his way to management and eventually owned his own restaurant in Northern California.

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