Berbere Spiced Chickpea Soup
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250ml heavy cream
2-4 tsp Creole Spice Blend
250g cooked shrimp
1 onion, sliced
4 cloves garlic, minced
1 handful chopped parsley
4 portions of uncooked fettuccine
A dash of olive oil
1 head of broccoli, chopped into small pieces (optional)
1 tbsp Worcestershire sauce
Boil the pasta until tender. Drain and set aside.
While the pasta is cooking, heat a dash of olive oil over a medium heat and fry the onions until transparent (around 5 minutes).
Add the garlic and cook for a further 1 minute.
Add the broccoli and cook for a further 2 minutes.
Add the shrimp and Creole Seasoning and mix, making sure everything is well coated. Cook for a further 1 minute.
*Please adjust amounts for seasoning if you don’t want as much heat!*
Add the heavy cream and stir, reducing the heat to a simmer. Cook for 1 minute.
Add the Worcestershire sauce and stir.
Add the cooked pasta and chopped parsley and mix. Let it sit for a further minute until the parsley has wilted before serving.