Recipe of the Week! 

Chickpea Soup with Kingprawns and Langoustines
The Wine Experience Recommendation:  Chianti

Serves 4

Ingredients

3/4 pound chickpeas
Red onion (sliced)
Sage (4 leaves)
Cloves
Chopped garlic
Tomato purée (half cup)
2 tablespoons olive oil
1 medium-sized white potato (cubed) 4 large prawns (with tails left on) 4 large shrimp
Pinch of salt

Directions

Boil the chickpeas in abundant salted water along with the olive oil, chopped garlic, sliced onion, and cubed potato. Constantly skim off the top of the boiling water for excess oil. After chickpeas have cooked through, add the tomato purée and continue cooking for about 30 minutes. Then blend the entirely cooked ingredients into a mixer, add olive oil, and return sauce to original pan.

Shell the crustaceans, carefully to avoid breaking the meat, and add to the mixture. Bring to a boil and cook for about 30 seconds.

Serve hot in large shallow soup bowls with the large prawns displayed resting in the center. A hearty chunk of warm Tuscan bread will complete this dish!

Courtesy of DaVinci Vineyards