Tomato Garbanzo Soup with Charred Shrimp and Cilantro
Print this page
Chef Caitlin Mateo
- 3 Tbsp canola oil
- 1 large Spanish onion, julienne
- 4 cloves of garlic, minced
- 1 jalapeño chile, seeded and minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 cups ripe tomatoes, chopped
- 1 tsp madras curry powder
- 1 tsp ground cumin
- 2 cups of chicken (or vegetable) stock
- 1 (14oz) can of coconut milk
- ¼ cup of cilantro, packed (keep additional cilantro for garnishing)
- 1 lime, juiced
- Salt to taste
- Black pepper
- 1 (15oz) can of chickpeas, drained and rinsed
- 6-12 large shrimp, peeled and deveined
- Heat a large pot, add the cooking oil onion, and garlic. Cook until onion is tender. Add the jalapeño, bell peppers, and the tomatoes. Season with salt, and cook until the vegetable become tender. Add cumin, curry powder, chicken stock, coconut milk, cilantro, and lime juice. Cook on low heat for 15 minutes.
- In a blender, puree the soup until smooth in small batches. I find that adding a few teaspoons of oil while pureeing the soup gives a nice and silky texture. Hold the soup hot and prepare your shrimp.
- Lightly oil and season the raw shrimp with salt and cracked black pepper.
- Cook over high heat on an open fire grill to get a nice smoky flavor.
- Ladle the soup into individual bowls adding your desired amount of shrimp and drained chickpeas.
- Garnish with whole cilantro.