Drawing on some Latin flavors I opted on making this Langostino, Corn and Chickpea Soup before we left for India and it was a fantastic, flavorful and hearty dinner. Since I may still be asleep after returning last night I wanted to make sure this was ready for you this morning. More on my India adventures later…
Some of you may have noticed several of the posts in the last 2 weeks seemed like you’ve seen them before. Well, I wanted to re-post some that I thought were pretty tasty and that you might have missed from a ways back when I first started this site. I also took some updated photos since we eat them often.
Langostino look like very small, stubby lobster, or a crawfish, but the langostino is a completely different species. They are neither in the lobster or shrimp crustacean families. Here in the United States, it is referred to as the meat of the squat lobster, but are related to the hermit crab. You can get these at Costco in 2 pound bags frozen. These are so good and can be substituted for shrimp or lobster very easily.
These get a quick sauté with fresh corn cut off the cob, but feel free to used canned if you can’t get any. Some onion, garlic and my lovely cilantro make an appearance and then the soup action starts.
Look at all the goodies in this one. So good for you stuff like chickpeas and a wonderful clear chicken stock instead of a roux based soup was what I wanted. The zucchini were added at the last couple of minutes as I wanted them still firm and not mushy. I had some leftover brown basmati rice I added to the mix and a kiss of cumin, too.
A nice squeeze of lime on top and this made for a perfect and filling meal. Hope you like it, we did, and the sweet langostino was perfect in this.
If soup is your thing, check out my Crab Coconut Thai Soup, Portuguese Bread and Garlic Soup, or this Celery Root Soup with Pancetta, Brussels Sprouts and Toasted Hazelnuts for something different. Enjoy!
This Langostino, Corn and Chickpea Soup is made with fresh corn, zucchini, chickpeas and a rich, spiced chicken broth topped with langostino and cilantro.
- 1 lb langostino cooked (See Note 1)
- 2 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 4 ears of corn cut off cob
- 1 tsp cumin
- pinch red pepper flakes
- 1/2 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 6 cups chicken stock
- 15 oz can chickpeas garbanzo beans
- 2 zucchini sliced
- 1/2 cup fresh cilantro chopped
- 1 cup rice cooked
- 2 limes juice
- In a large stock pot add the oil and sauté the onion and garlic for 3 minutes.
- Add the fresh corn, cumin, red pepper flakes and season with salt and pepper. Cook of 4 more minutes, stirring often.
- Add the langostino with half the cilantro and stir to mix in thoroughly.
- Add the chicken stock, chickpeas and simmer for 10 minutes. Add the zucchini and rice, stir and simmer for 3 minutes more.
- Serve in bowls with squeeze of lime and remaining cilantro on top.
- Langostino look a lot like crawfish and taste like a mini lobster. They are a great shrimp substitute and visa versa.