20 minutes

Drained cooked chickpeas (or canned drained chickpeas), 17, 8 oz
Tomato puree, 4 tbsp
Garlic, 1 clove
Rosemary sticks
Olive oil
Stock cube, 1
King prawns, 8
Water, 6,3 cups


To make the broth, dissolve the stock cube into 6,3 cups of boiling water.
Add the broth and mash the chickpeas to get a creamy consistency. In a sauce pan stir fry the garlic clove for one minute, with one stick of rosemary and 2 tablespoons of olive oil.
Add the chickpeas cream, 4 tablespoons of tomato puree, 3 tablespoons of olive oil, salt and pepper and bring to the boil. Cook for about 15 minutes over gentle heat with the lid on.
Heat a pan with 3 tablespoons of olive oil. Put the king prawns in the pan and cook them for 2 or 3 minutes, until golden, with a few rosemary leaves. If you prefer, you can remove the tails as well as the black filament under the belly before cooking them. I preferred to leave mines whole because they look prettier on the plate.
Serve the soup with the prawns and drops of tomato puree. Finish up with a stick of rosemary and a drizzle of olive oil.

Thanks to: My Little Italian Kitchen