Chickpea Soup with Grilled Shrimp Recipe

Make this tasty roasted Chickpea Soup with Grilled Shrimp that is sure to be a family favorite.
Course dinner, Main, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 892kcal
Author Chef Billy Parisi


  • 2 finely minced cloves of garlic
  • 1/2 small diced red onion
  • 1 peeled and cubed potato
  • 2 tablespoons of chopped fresh sage
  • 2 chopped bacon strips
  • two 15 ounce cans of strained canned chickpeas
  • 2 cups of can crushed tomatoes
  • 1 cup of chicken stock
  • 2 tablespoons of olive oil
  • 8 large shrimp
  • Kosher salt and cracked black pepper and ground white pepper to taste


  • In a large pot, caramelize the bacon until crispy. Once brown remove the pot and add in onions and garlic and caramelize. Once brown add in potatoes, chickpeas, tomatoes and stock and cook for 20 minutes. Next, add back in the bacon and puree using a hand blender. Finish with fresh sage, salt and ground white pepper.
  • Next, toss shrimp in olive oil, salt and cracked black pepper. Grill the shrimp on high heat until cooked through.
  • Serve the soup with the grilled shrimp on top and with a glass of Da Vinci Pinot Grigio.


Calories: 892kcal | Carbohydrates: 80g | Protein: 36g | Fat: 51g | Saturated Fat: 11g | Cholesterol: 157mg | Sodium: 1672mg | Potassium: 2807mg | Fiber: 16g | Sugar: 27g | Vitamin A: 1040IU | Vitamin C: 76.7mg | Calcium: 400mg | Iron: 16.1mg