Drain the chickpeas, place them in a large, heavy-bottom pot with the onion, sage, Italian parsley, garlic, and one sprig of rosemary. cover with water, bring to a boil, and lower heat to a simmer and allow to cook for one hour or until the beans are tender. While the soup is cooking, heat over medium-low heat 2 1/2 tablespoons of the olive oil with one sprig of rosemary in a small saucepan, strain, and reserve the infused oil. When the chickpeas are well-cooked, remove the sage and rosemary, reserve 1/4 cup of the cooked chickpeas for garnish and puree the rest in a blender until smooth. If you find the soup too thick, add a little water. Season with salt and pepper. In a skillet over medium-high heat, cook the shrimps in remaining olive oil for one minute, seasoning lightly with salt and pepper. Serve the soup with the shrimp, reserved chickpeas, and drizzle the olive oil over the top. Snip a few rosemary leaves over the top for garnish and serve immediately. Yield: 4 servings Recipe by: CHEF DU JOURSHOW #DJ9445 - DAVID RUGGERIO
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|Serving Size: 1 Serving (609g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 371 (89%)|
|Amt Per Serving||% DV|
|Total Fat 41.3g||55 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 29.7g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 0mg||0 %|
|Sodium 162.1mg||6 %|
|Potassium 204.6mg||5 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 9.4g|
|Protein 1.5g||2 %|
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Calories per serving: 417
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