A thick and rich soup can be promoted to a main course. Deliciousmagazine.nl of Oktober shows me a few nice ideas.
For 2p, put 1 kilo of halved and seedless yellow (or red ) bell pepper on a baking tray. Roast in the oven at 220° until the skin becomes here and there black. Put the bell pepper in a plastic bag to cool down. Remove most of the skin.
Chop and fry 4 garlic cloves, 1 large onion and a peperoncini in a drizzle of olive oil. Add 2 teaspoons of ras el hanout, ½ teaspoon of smoked paprika. Add the bell peppers and 250 ml of vegetal stock. Allow to simmer for approx 15-20 mins. Blend the soup. Taste, add pepper and salt.
Put 1 can of drained and rinsed chickpeas on baking paper on a oven tray. Mix with 2 chopped garlic cloves, 1 teaspoon of spicy paprika powder, some salt and a drizzle of olive oil. Bake in the oven at 220° for approx 20 mins. Stir now and again. After 20 mins, add 250 grams of peeled shrimps. Bake until the shrimps are al dente.
Serve the hot soup with the chickpeas, shrimps and some fresh bread.