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.