Recipe

Chickpea Tart With Potatoes And Onion Recipe

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Ingredients

Directions

Step #1 Drain the chickpeas, sage, place them in a large, Italian parsley, heavy-bottom pot with the onion, garlic, & one sprig of rosemary.
Step #2 cover with water, bring to a boil, & lower heat to a simmer and allow to cook for one hr or until the beans are tender.
Step #3 While the soup is cooking, heat over medium-low heat 2 1/2 tbsps of the olive oil with one sprig of rosemary in a small saucepan, strain, & reserve the infused oil.
Step #4 When the chickpeas are well-cooked, remove the sage & rosemary, reserve 1/4 c of the cooked chickpeas for garnish & puree the rest in a mixer until smooth.
Step #5 If you find the soup too thick, add a little water.
Step #6 Spice up this with salt & pepper.
Step #7 In a skillet over medium-high heat, cook the shrimps in remaining olive oil for one min, Spice uping lightly with salt & pepper.
Step #8 Serve the soup with the shrimp, reserved chickpeas, & drizzle the olive oil over the top.
Step #9 Snip a few rosemary leaves over the top for garnish & serve as soon as possible.
Step #10 Yield: 4 servings.
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