Chickpeas with Prawns


Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This dish is a lovely, warming mix of rustic and elegant. Serve it with grilled bread rubbed with garlic and splashed with olive oil.


  • 300 g (10½ oz) chickpeas, soaked overnight in cold water
  • 3 garlic cloves, peeled, 1 whole and 2 chopped
  • a clump of sage
  • 3 tablespoons olive oil, plus extra, for serving
  • 400 g (14 oz) peeled raw medium prawns (shrimp)
  • 1 tablespoon chopped rosemary
  • 400 g (14 oz) tin whole tomatoes
  • 2 good pinches of ground chilli
  • large handful of rucola (arugula)


Drain the chickpeas, put in a pot with the whole garlic clove and sage and cover with plenty of cold water. Bring to the boil. Skim any scum from the surface and cook until tender, about 50 minutes. They must surrender when you bite into them. Make sure you have enough water in the pot at the end, as you will need around 750 ml (26 fl oz/3 cups) of cooking liquid. Add salt only towards the end of cooking. Drain, keeping the liquid. Take out about a cup of the chickpeas and keep aside for now. Using a hand-held blender, purée the rest of the chickpeas with about 750 ml of the liquid to a smooth cream.

Heat 1 tablespoon of oil in a non-stick frying pan and add the prawns and rosemary. Sauté on a strong heat until a bit golden, just a couple of minutes. Scatter a little salt and pepper over, remove to a plate and keep warm.

Add the remaining 2 tablespoons of oil and the chopped garlic to the pan. When the garlic starts to smell good add the tomatoes and chilli. Season with salt and a little pepper. Cook over high heat for about 5 minutes, breaking up the tomatoes into big chunks with a wooden spoon. Tip into the chickpea purée and simmer together for 5 minutes to meld the flavours.

Spoon the soup into 4 warm wide bowls and divide the prawns among them. Add a few whole chickpeas and top each with a small handful of rucola. Drizzle with olive oil, give a grind of pepper and serve.