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Chickpea Soup with Smoky Shrimp

SERVES: 4-6 PREP: 15 minutes TOTAL TIME: 60 minutes
Chickpea Soup with Smoky Shrimp

Chickpea Soup with Smoky Shrimp

SERVES: 4-6 PREP: 15 minutes TOTAL TIME: 60 minutes

My grown-up take on canned soup.

If there’s anything you know about me, it’s that I loooooove using pantry staples. There’s something so comforting and simple about warming up a bowl of canned soup in the winter that just feels right, which is why this chickpea soup with smoky shrimp is one of my favorites to make. It’s like my grown-up, slightly fresher version of soup in a can. Pureeing the chickpeas creates a smooth, creamy texture, and the tahini, apple, and smoked paprika are all surprising - each adds tons of flavor. Skip the shrimp if you’re looking for a veggie option (but, um, maybe don’t because they’re SO good), and if you’re feeling like you want more vegetables, try adding some sauteed greens!

For the soup:

  • 4 tablespoons unsalted butter

  • 1 medium onion, thinly sliced

  • 1 medium red apple, peeled, cored and sliced

  • 2 tablespoons pure tahini paste

  • 2 (14-ounce) cans chickpeas, drained and rinsed

  • 3 cups chicken broth

  • ½ cup white wine

  • 1 ½ teaspoons kosher salt, plus a few pinches

For the smoky shrimp:

  • 2 tablespoons olive oil 

  • 2 teaspoons smoked paprika 

  • 1 teaspoon kosher salt

  • 1 pound large peeled, devined shrimp

  • 1 cup chicken broth

  • + Chopped chives, for garnish

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