CHICKPEA, CAPSICUM & PRAWN SOUP

Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

“A pinch of chilli and hit of pa­prika ramp up the warm­ing fac­tor of this sim­ple soup.” SERVES 4 2kg red cap­sicums 2 cups (500ml) veg­etable stock 800g canned chick­peas, rinsed, drained

1/4 cup (60ml) ex­tra vir­gin olive oil 500g peeled green prawns,

finely ChoppeD 2 gar­lic cloves, crushed PinCh of DrieD Chilli flAkes 1 tsp smoked pa­prika Pre­heat the oven grill to high. Place cap­sicums on an oven tray and grill, check­ing of­ten and turn­ing half­way, for 15-18 min­utes or un­til black­ened and ten­der. Place in a bowl, cover with plas­tic wrap and stand for 10 min­utes to steam. Peel cap­sicums, halve and dis­card seeds. Reserve the capsicum rest­ing liq­uid.

Place capsicum flesh and rest­ing liq­uid in a blender, add stock and blitz un­til smooth. Trans­fer to a saucepan, bring to a sim­mer, then re­duce heat to low to keep hot.

Spread chick­peas on a tray and pat dry with pa­per towel.

Heat half the oil in a fry­ing pan over high heat. Add prawn and cook for 3 min­utes or un­til just cooked. Trans­fer to a bowl. Add re­main­ing oil to pan along with chick­peas, gar­lic and chilli, and cook, stir­ring oc­ca­sion­ally, for 3 min­utes or un­til heated through and start­ing to turn golden. Add prawn, pa­prika, ½ tsp salt flakes and ½ cup (125ml) capsicum soup and cook, stir­ring con­stantly, for 1 minute or un­til fra­grant.

Di­vide chickpea mix­ture and re­main­ing soup among bowls and serve im­me­di­ately.

PER SERVE • 42G PROTEIN • 3G SAT FAT • 37G CARB • 21G SUG­ARS • 1605MG SODIUM • 515 CAL (2165KJ)

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