Sunday, May 23, 2010

Italian ChickPea Shrimp Soup Diavolo with Orecchiette Pasta Recipe

A very spicy soup, full of flavor. This soup has quite a bite to it when it comes to heat. I even add more red pepper flakes on top, after its cooked, of course you can put as much or as little as you like. The shrimp and orecchiette pasta ("hats" are another name for this pasta that our family refers to when making this pasta homemade) . This a hearty soup and can be a whole meal in itself.


I just love chickpea's, we eat them allot in salads, but this soup is perfect with a salad, garlic bread and a glass of white wine.


Top off with a good grade of cheese like Locatelli or Romano freshly grated in long shreds, just adds the right saltiness it needs.



When you can, try using all fresh ingredients, it makes a big difference in the freshness and taste. Use medium size shrimp ,frozen and cooked without tails on.

Of course while visiting Upstate NY last week I came home with all kinds of foods packed in my suitcase. The hat shaped pasta and that's what they call them in Utica NY. My late Aunt Anna use to make them homemade all the time and they were fabulous homemade (another post sometime). I couldn't wait to come home and make something with them. Hard to find in Florida, I looked everywhere for this here. I usually make them homemade, but these are nice to have dry and on hand for soups.
I love to make my own beans this way, just set your crockpot with the dry beans and water overnight, when you awake, your beans are ready to do whatever you want with them. They freeze well, so get those ziplock bags ready, and don't forget to label and date them.

2 cups cooked shrimp without tails on
4 tablespoons extra virgin olive oil
2 celery stalks cut fine
5 garlic cloves, minced
2 cups water
2 cups chicken broth
1/2 cup white wine
1/4 teaspoon dried rosemary
3/4 teaspoon salt
1/4 teaspoon black pepper and cayenne pepper
crushed red pepper flakes
3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained or
(fresh dried and cooked chickpea 's as shown in picture above, those are done raw covered with water in a crockpot over night on low).
1 large can diced tomatoes undrained or 1 lb grape tomatoes washed and cut up and a small can of tomato sauce
6 tablespoons (1 1/2 ounces) grated in long shreds of fresh Locatelli or Romano cheese
2 cups cooked orecchiette or ditalini pasta
In a food processor or blender, add garlic, celery, spices a cup of broth and a cup or more of chickpea's depending on how thick of a soup you like,( I like a thinner soup full of the flavor but still chunky ) and pulse till it make a smooth consistency. In a large pot add the puree. Stir in the water , rest of the broth, and tomatoes and bring to a boil. Reduce heat, and simmer 20 minutes.
Stir in the wine and shrimp, bring to a boil. Stir in cooked pasta. You can transfer this and leave in a crock pot on warm till you are ready to serve. The pasta will continue however to get softer. Serve with garlic bread and sprinkle each serving with 1 tablespoon cheese and red pepper flakes.

30 comments:

Grumpy and HoneyB said...

I love your bean tip in the crockpot! I will have to do this - I am planning on baked beans in the very near future!

Your soup looks delicious Claudia! Stumbled you!

alison said...

the soup is fantastic ,only goooood ingredients!i love all of these!

Stella said...

Ooh! Orecchiette with seafood...yum, yum, yum...

Claudia said...

I do love orecchiette - I've (gulp) never made my own so shall await your post ... someday. I am also a chickpea fan - salads, soups, stews and your combination of ingredients is just packed with flavor.

Chef Dennis said...

What a beautiful soup!!! great incredients, and just gorgeous photo's!!
thanks for sharing
Dennis

Bridgett said...

Yummy! I love the shrimp in there.

MaryMoh said...

Beautiful dish. Love the chick peas added. I would add more shrimps :D

5 Star Foodie said...

What a fantastic soup! I love all the ingredients here!

Drick said...

oh man, this one looks so good and tasty ... love everything going on and the hats are perfect in catching and holding all that goodness ...can you tell I still play with my food?

Nicole said...

You always put together my favorite foods...I love shrimp and chickpeas AND orecchiette. I don't know why but I don't buy it that often. I think I need to get some now!

tasteofbeirut said...

I have never had this soup but it sounds wonderful and hearty; I use chick peas a lot, just not usually in soup.

penny aka jeroxie said...

sounds like a great soup. Never thought if using pasta and chickpeas together.

Kathy Gori said...

I love these sorts of spicy seafood soups. looks great Claudia!

Cinnamon-Girl said...

I love everything in this! So hearty and delicious flavors!

Mother Rimmy said...

What a flavorful combination of ingredients. I went to a writer's conference this weekend and one of the attendees told me that he never used canned chickpeas and always used dried. He said the flavor was considerably better. I'll use your crockpot tip and give it at try.

Cookin' Canuck said...

This is such a hearty, beautiful soup and I love that it has a kick to it. I like your family's name "hats" for the orecchiette. They're also called "little ears" too, right?

redkathy said...

Can I move in? Oh my gosh you kill me with these fabulous meals!! I love chick peas too. My fav is salad with crusty bread chunks, tomatoes, fresh basil, red peppers, yum.

Tania said...

That soup looks fresh, orecchiette pasta is a right choice!

Daydreamer Desserts said...

This soup sounds fantastic, I love that it has a kick to it too!

Now you've got me thinking perhaps I should give cooking my own chickpeas a try instead of going for the canned version. It's going to take a little planning though...

Mary said...

Wow! This looks absolutely delicious!

xxMK
Delightful Bitefuls

Momgateway said...

looks like a hearty and flavorful dish with all the good ingredients melding together!

megan said...

Looks so thick and delicious!

Lori Lynn said...

I'm a huge fan of chickpea soup, this is a real winner, can't wait to try!
LL

citronetvanille said...

I feel like shrimps too! I love one meal in a bowl like this one, chick peas and shrimps in a dish what a delicious combo!

Belinda @zomppa said...

Chock full of goodness!!

Emily Malloy (Ziegler) said...

I love this recipe! I am DYING to make it!

bunkycooks said...

Great seafood soup with lots of heat! I wish I had a bowl of this right now...

Lazaro Cooks! said...

Beautiful soup. Although I have become such a lightwight when it comes to heat, my stomach cannot take it.

Hey I see Badia spices...love Badia.

Cheers!

denise @ quickies on the dinner table said...

Great tip on cooking chickpeas in the slow cooker. I've been using canned for years but will try your way! I love everything in this soup! Fantastic recipe :)

Spoon and Chopsticks said...

Beautiful combo. Thanks for sharing!