Tomato soup w/ chickpea and prawn

Step 1/3

• 3 cloves garlic
• 4 tbsp olive oil
• 1 tbsp ground cumin
• ½ tbsp ground cloves
• ¾ tbsp black pepper
• 1 tbsp tomato paste

Saute the minced garlic + spices + tomato paste in olive oil on medium-low heat for 7-8 minutes

Step 2/3

• 800 g canned peeled tomato
• 1 tbsp ketchup
• ½ tbsp chili flakes
• 2 tbsp sugar
• 1½ tbsp salt

Add chopped tomato and tomato juices + ketchup. Add salt + sugar + chilli flakes. Keep low boil for at least 20 minutes

Step 3/3

• 800 g canned chickpea pre-boiled
• 450 ml seafood stock
• 600 ml vegetable stock
• 200 g peeled shrimp
• parsley
• 1 lemon

• immersion blender

Add vegetable and seafood stock. Blend until there are no large lumps of tomato , then bring to boil again. Taste and adjust seasoning. Add chickpeas and prawn, cook for 5/6 minutes. Remove off heat. Add chopped parsley and squeeze lemon.