Shortly after we made hummus from chickpeas cooked sous vide, a recipe for chickpea soup in the August/September issue of Food and Travel caught our eye. The recipe, by Spanish chef Jose Pizarro, was one of six recipes featured from his cookbook Jose Pizarro’s Spanish Flavours.
Pizarro, originally from the Extremadura region of western Spain, worked at the award-winning Meson de Doña Filo in Madrid before moving to London and gaining fame for a number of restaurants, most recently a tapas and sherry bar, Jose, and a full-sized restaurant, Pizarro.
The soup was fabulous, and by doing it sous vide we actually were able to omit several steps. Everything for the soup just goes into the bag once the chickpeas are soaked. Then the only thing left to do is to purée the soup in a blender and finish by sautéing the shrimp and chorizo for a couple of minutes. Easy-peasy and very, very good. Just note that the chickpeas have to be soaked overnight before cooking and plan accordingly.
The soup would also be wonderful, and a vegetarian option, with roasted red peppers in place of the shrimp and chorizo.
- Soak the chickpeas overnight in enough water to cover by 2 to 3 inches. Drain and discard the soaking liquid.
- Preheat the water bath to 195°F (91°C).
- Combine the drained chickpeas, garlic, onion, bay leaf, dried chilies, sweet pimentón, and 1 tablespoon of the olive oil in a large, zip lock food bag. Add 4 cups of water and seal using the water displacement method.
- Cook for 6 hours.
- Open the bags and allow the chickpeas and cooking liquid to cool for 10 to 15 minutes.
- Working in batches if necessary, add the chickpeas and bag liquid to a blender and purée until smooth and soup-like in consistency. We used all of the cooking liquid and it was just the right amount, but add more water if needed to get the consistency you like.
- Transfer the purée to a saucepan and stir in the lemon juice, hot sauce if using, and salt to taste. Bring to a gentle simmer over low heat.
- In a sauté pan, heat the remaining 2 tablespoons of olive oil over medium. Add the chorizo and sauté for about 2 minutes, then add the shrimp and continue to cook, stirring occasionally, for 2 more minutes or until the shrimp is just cooked through. The sausage should be brown and a little crisp.
- Ladle the soup into warm bowls and, using a slotted spoon, top with the shrimp and chorizo.
- Add the pimentón picante to the oil remaining in the sauté pan and let it sizzle gently for a few seconds. Drizzle the seasoned oil over the soup and serve.