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.

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

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.


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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