You'll need:
Olive oil, 2-4 tbs
2 cloves chopped garlic
2 15 oz cans chickpeas (garbanzo beans), drained
1 small yellow onion, chopped
2 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp tumeric
1/4-1/2 tsp ground chipotle
salt and pepper
2 cups chicken or vegetable stock
1 28oz can fire-roasted tomatoes
Greek yogurt and fresh bread, to serve
Optional: 1 lb shrimp, cleaned, peeled and deveined
Baby arugula with a white balsamic, lemon juice and olive oil dressing (recipe follows)
Get a pot over medium heat and add the olive oil. Add the onion and cook for three minutes. Add the garlic and stir, cooking for another minute or two. Add the chickpeas. Season with the cumin, cardamom, tumeric, chipotle, salt and pepper. Stir in the stock, then the tomatoes. Simmer the soup for ten minutes to marry the flavors. Meanwhile, season the shrimp with salt and pepper, and heat a frying pan over medium-high heat. Saute the shrimp for about four minutes, or until they have turned pink and are just cooked through. Now, using an immersion blender, blend the soup. If you don't have an immersion blender, carefully (and in small batches) blend the soup with a towel held over the lid. Serve the soup with a dollop of yogurt, a few shrimp over the top, and a good bread on the side.
For the baby arugula salad, you'll need:
Baby arugula
1/4 cup white balsamic vinegar
1 1/2 tsp lemon juice
Salt and pepper
1/4 cup plus 1/8 cup olive oil
1 1/2 tsp honey
Combine the vinegar and lemon juice in a bowl. Season with salt and pepper. Slowly add the olive oil while you whisk to emulsify. Whisk in the honey. Lightly dress the arugula with the dressing, reserving any extra dressing in a tightly closed container in the refrigerator for future use. Enjoy!