Google how to say zucchini prawns chickpeas pasta cream soup. It’s say zucchine gamberi ceci pasta la minestra. Using my leftover Zuppa di ceci, vedure al forno et pane tostato (Roasted vegetables and chickpeas soup). The link is at the bottom.
To cook this dish, make the soup first and then cook zucchini, prawns, macaroni and extra chickpeas. As you know me, I don’t like wasting food and I still have some roasted vegetables and chickpeas soup which I made yesterday. Hmm!! it’s a hot day today 41 degrees C.
So, I thought I will just make something quick and easy. I wanted it to be fresh new meal, and I remembered I have bought one zucchini, some prawns and a can of chickpeas with some uncooked macaroni left so, I might as well use them.
I normally roast zucchini with other vegetables and chicken, this time I just stir fry in garlic minced and olive oil. Added prawns and chickpeas; to go with macaroni and the sauce will be the leftover soup.
This meal is delicious, hearty, comfort with pasta, seafood and vegetable. The overnight soup had absorbed more flavour and with added zucchini, prawns and chickpeas boost a flavoursome of Italy on my bowl. Though I didn’t add chili flake or garnish to it. Love it, like I am having pasta in Italy.
Let’s cook and enjoy the meal with a glass of Moscato and feeling the sea breeze of Italy to cool down.
Zuppa di ceci, vedure al forno et pane tostato Ingredients
1 large size green capsicums, cut into pieces
2 medium size red capsicums, cut into pieces
3 medium size carrots, cut into pieces
400 g can chickpeas, drain and rinse
8 cherries tomatoes, cut into pieces
4 cloves garlic minced
1/2 red chili, stem remove, cut and deseeded
1 Tbs ginger powder
2 Tsp turmeric
1 1/2 L vegetables stock, bought, plus extra
6 toast bread
chili flakes (OPT)
1 zucchini, cut into cubed
20 medium size prawns, deveined, peeled leaving a bit shell on tails
200 g can chickpeas, drained, rinsed
500 g macaroni
4 garlic, minced
One day in advance
To make Zuppa di ceci, vedure al forno et pane tostato
Preheat oven 190 degrees C. Line tray with foil. Then place the vegetables pieces on tray and drizzle oil over it. Put in oven roast till cook about 20 minutes; carrots another 5 minutes. Meantime, drain, rinse chickpeas.
Once it’s done, and cool down put in batches to the blender with tomatoes, and chili. Then blend till smooth. Next use a medium pot heat oil on medium heat for 1 minutes. Add garlic, ginger and turmeric, stirring constantly about 3 minutes.
Now add the pureed vegetables, ceci, stock, salt and pepper. Cover and bring to a boil. Reduce heat to simmer about 30 minutes. Stir occasionally.
About the last 10 minutes, check ceci has soften a bit. If soften, scoops ceci out and cool in a bowl about 5 minutes before putting into blender to blend with extra stock. Then add back to the soup, stirring to make sure its combined well and soup is thick. Cook a further 10 minutes.
The following day
Bring out leftover soup from fridge and put in pot; set aside to room temperature before heating up again.
To make pasta zucchini prawns and chickpeas
Microwave macaroni in a microwave safe bowl with water for about 18 minutes until al dente. In the last 8 minutes, add chickpeas into the macaroni to cook. Meantime, heat oil in frying pan, on med heat for about 1 minute.
Add zucchini, cook until soften and slight cooked. Then add prawns and cook about 5-7 minutes. Now macaroni and chickpeas are done, drain and add to zucchini. Toss around to mixed well. Season with salt and pepper to taste.
Next add cooked pasta zucchini mixture into the soup and heat up the soup on medium heat. Stir to combine well. Once, hot and done, ladle zucchini prawns chickpeas macaroni on to serving bowl. Serve it with a glass of Moscato.
Note: You can cook them all in one day the soup and pasta zucchini prawns with chickpeas. You can add potatoes, asparagus, celery, zucchini or any other vegetables of your choices. You can omit chili and chili flakes. You might want your soup a bit more liquid add in if you don’t want your soup to be thick like mine.
You can add crouton, parsley or any green herbs for garnish. You can add in pasta, or sausages. You can use fresh vegetables to boil and make stock.
For the go with macaroni: You can use carrots, celery, spinach or any vegetables of your choices. You can omit chickpeas. Use spaghetti or any pasta of your choice. Instead of chickpeas use cannelloni beans. Or peas.
Original recipe of my Zuppa di ceci, vedure al forno et pane tostato: https://helenscchin.com/2020/01/30/zuppa-di-ceci-vedure-al-forno-et-pane-tostato/