Rona's Favorite Healthy (And Not So Healthy) Recipes

Chickpea Puree with Marsala Shrimp and Potatoes

Chickpea Puree with Marsala Shrimp and Potatoes
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This is the second of the recipes I found from a bunch of old La Cucina Italiana magazines I got at our LA Food Bloggers Christmas party last December.  I thought it would be fun to take a few and play with them.  As it’s winter and cold for most parts of the country, I thought this would be a nice “comfort food” type dish for you all to make.  (It is January 29th and 86 degrees here in sunny Southern California.  Even I’m jonesing for a sweater!) I did change it a bit, for a number or reasons.

Reading it, I loved all the ingredients.  Shrimp, chickpeas and potatoes.  What could be bad?  Well—-it’s not the most colorful of dishes.

Luckily, the shrimp had a little orange and I used red potatoes.  Otherwise, beige with more beige.  And there was NO green in this dish, so I added some roasted broccolini with a little olive oil and balsamic.  You can add your own green to it.  Or have a salad on the side.  Also, it’s not the easiest dish to photograph-especially when you’re not the world’s best food photographer.  Cathy, any tips?

HOWEVER…..all that being said, it’s really a tasty dish!  I marinated the shrimp in marsala wine for about an hour.  This wasn’t in the original recipe, and adds a ton of flavor.  I also started with canned chickpeas, as the original started with dried.  Who has that kind of time?!  The way I did it, the flavors came out beautifully, so I’m happy.  The onions and bay leaf adds lots of flavor-I’d even use this as a dip with sliced vegetables!

With these changes, actual cooking time is only about an hour, but leave time for marinating.  Enjoy!


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1 thoughts on “Chickpea Puree with Marsala Shrimp and Potatoes”

  • The dish sounds delicious. Something as simple as sprinkling cracked pepper on the top of the shrimp could add visual interest. Or, what about some freshly chopped herbs such as parsley (no cilantro) or chives on top of your shrimp dish.
    If you wanted to be fancy….you could place your chickpea puree on your plate in a long rectangular shape, sprinkle with fresh herbs and then place the shrimp tail up in a row.
    Herbs and seasoning can make or break a plate visually. Let your head go! 🙂

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