Makes: 6 servings
Prep: 25 mins
Cook: 1 hr
- 1/2pound dried chickpeas
- 6 cloves garlic, peeled
- 4 bay leaves
- 1 cup fresh basil leaves, tightly packed
- 1/2cup plus 3 tbsp EVOO
- 1/4cup pine nuts, toasted
- coarse salt and pepper, preferably white
- 1 small carrot, sliced
- 1 small rib celery, cut into 1-inch chunks
- 1 small onion
- 1 pound large shrimp (about 14 to 20 count), peeled except for tails, deveined
- Soak the chickpeas overnight in water; drain. (Alternatively, use the quick-soak method: Place the chickpeas in a large pot with water to cover by 2 inches. Boil for 2 minutes. Remove from the heat and let sit for 1 hour, then drain.)
- In a large saucepan, bring 3 qt. water and the soaked chickpeas to a boil. Add 4 cloves garlic and 2 bay leaves and cook until the chickpeas are tender, about 45 minutes. Drain, reserving 1 cup of the cooking water. Discard the bay leaves and let the chickpeas cool.
- Using a food processor, puree the cooked chickpeas and garlic and reserved cooking water. Remove with a spatula and press through a mesh sieve.
- Meanwhile, place the basil and remaining 2 cloves garlic in the food processor. With the machine on, drizzle in 12 cup EVOO and puree until well combined. Add the pine nuts and pulse until smooth. Add the chickpea puree, 1 tsp. salt and 12 tsp. pepper and blend all together.
- In a medium saucepan, bring 6 cups water, the carrot, celery, onion and remaining 2 bay leaves to a boil; cook for 20 minutes. Add the shrimp and cook just until opaque, 1 to 2 minutes. Drain, discard the vegetables and let the shrimp cool. in a bowl, toss the shrimp with the remaining 3 tbsp. EVOO; season with salt and pepper.
- To serve, spoon the chickpea puree onto a platter or individual plates and set the shrimp on top. Drizzle with the remaining oil from the tossed shrimp.