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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!
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
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
I see your kale salad and I raise you a kale soup.
You always wanted to know how to make this, right?
Warning: Once you add bacon and ham to your split pea soup, there’s no turning back.
Like creamy, dreamy vodka sauce—but without vodka. Plus a splash of fish sauce.
