A great starter that combine the earthy flavor of the chickpeas with the shrimps. I have to give credit to my husband for this recipe even though here I have my version of his recipe. I think that a little green is missing maybe some rugula salad on the side. Too late now ..... next time I will add it.
ingredients
serve 4
24 shrimps
1 can of chickpeas
2 cloves of garlic
1/2 cup of brandy
1 chili
4 tablespoons olive oil
fresh rosemary
salt and pepper
Coat a medium size sauté pan with 2 tablespoons of olive oil. Add garlic, rosemary and chili and sauté all ingredients for about 2 minutes. Add the chickpeas that previously have been rinsed from their water. Cook in a medium high heat for 5 minuets, cover with water, season with salt and pepper and let it simmer for 20 minutes. Once the chickpeas are cooked and the water reduced, remove it from the fire and let it cool at room temperature.
Put the chickpea sauce in a food processor and puree until you get a velvety smooth consistency.
In a steaming pot mix the brandy with water and steam the shrimps for 4 minutes.
Put a spoonful of the chickpeas puree as a base for your shrimps. Place the shrimps on top of the puree and serve hot.
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