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Chickpea chowder with shrimp and chorizo

Chickpea chowder with shrimp and chorizo

This is the perfect soup for those days when we need comfort. You will fall under its charm!

Portion
4
 
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Cooking time

Ingredients

  • 3/4 c (180 ml) pancetta, chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 c (1.5 l) potatoes, peeled and chopped
  • 4 c (250 ml) vegetable, seafood or chicken stock
  • 1 can 14 oz (398 ml) Bonduelle chick peas
  • 1 tsp (5 ml) ground cinnamon
  • 2/3 lb (300 g) small shrimp, peeled
  • 4 c (1 litre) fresh or frozen spinach
  • 2 tbsp (30 ml) sour cream
  • 1 tbsp (15 ml) harissa
  • 2 tbsp (30 ml) freshly chopped cilantro

Preparation

  1. In a saucepan over medium heat, cook the chopped pancetta for 5 minutes.
  2. Add onion and garlic and cook 2 more minutes.
  3. Add the chopped potato, stock, chickpeas and cumin.
  4. Simmer covered for 15 minutes.
  5. Add shrimp and spinach and continue cooking for about 3 minutes.
  6. Adjust seasoning, if necessary.
  7. Serve soup as a meal garnished with sour cream, harissa and cilantro.

Nutritional value (per serving):

  • Calories: 715
  • Proteins: 35 g
  • Lipids: 45 g
  • Glucides: 48 g
  • Fibers: 10 g
  • Sodium: 485 mg

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