Dive into a bowl of warmth and flavor with our irresistible Langostino Corn and Chickpea Soup! This vibrant Mexican-inspired dish is not only a feast for the senses but also a delightful way to nourish your body. With tender langostino, hearty chickpeas, and sweet corn, each spoonful bursts with freshness and comfort. Perfect for a cozy dinner or a gathering with friends, this soup is sure to impress without keeping you in the kitchen for hours. Ready to tantalize your taste buds? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb langostino, peeled and deveined
- 1 can chickpeas, drained and rinsed
- 2 cups corn kernels
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Peel and devein the langostino if not already done. Drain and rinse the chickpeas, and set them aside. If using fresh corn, cut the kernels off the cob to yield 2 cups. Dice the onion and mince the garlic.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Stir in the cumin, allowing it to toast for about 30 seconds to release its flavor.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, add the corn kernels and chickpeas to the pot. Reduce the heat to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
- After 10 minutes, add the langostino to the pot. Cook for an additional 5-7 minutes, or until the langostino is cooked through and opaque. Be careful not to overcook, as langostino can become tough if cooked too long.
- Season the soup with salt and pepper to taste. Stir well to combine all the ingredients.
- Once the soup is ready, remove it from heat and let it sit for a few minutes to cool slightly.
- Serve the soup hot, garnished with fresh cilantro for a burst of color and flavor. Enjoy your delicious Langostino Corn and Chickpea Soup!
Tips
- Prep Ahead: To save time, chop your vegetables and rinse the chickpeas in advance. This way, you can whip up the soup in no time!
- Fresh vs. Frozen Corn: If you can’t find fresh corn, frozen corn works beautifully and is just as sweet. Simply add it directly to the pot without thawing.
- Don’t Overcook the Langostino: Keep an eye on the langostino while cooking; it only needs about 5-7 minutes to become perfectly tender. Overcooking can make it tough.
- Customize Your Seasoning: Feel free to adjust the spices to your liking. A pinch of chili powder or a squeeze of lime can elevate the flavors even more!
- Garnish for Flair: Don’t skip the fresh cilantro! It adds a burst of color and a fresh flavor that complements the soup wonderfully.
- Make It a Meal: Serve the soup with warm crusty bread or a side salad for a complete and satisfying meal.
Nutrition Facts
Calories: 308kcal
Carbohydrates: 36g
Protein: 32g
Fat: 3g
Saturated Fat: 0g
Cholesterol: 70mg
