CHICKPEA, CAPSICUM & PRAWN SOUP
“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)