CookEat Recipe
Carrot and Chickpea Soup with Prawns
Carrot and chickpeas simmer with onion and paprika. Prawns cook in the broth near the end, then mint is stirred in.
Method
Steps
Step 1
Use 80 g cooked, drained chickpeas and raw peeled, deveined prawns, thawed if frozen. Dice carrot into 1 cm cubes, chop onion and mint. Keep prawns separate and clean hands and utensils after handling.
Step 2
Heat olive oil in a 3 litre saucepan over medium heat. Cook onion and carrot for 5 minutes; add paprika for 30 seconds and 1100 ml water once. Simmer gently, partially covered, for 15–20 minutes until carrot is tender.
Step 3
Add chickpeas and prawns and simmer for about 3–5 minutes until prawn centres reach 74°C on a clean digital thermometer. Stir in mint and serve.
Cooked it? Rate it.
Cooked 6 times