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1
Drain the soaked chickpeas and put them in a 4-quart (4-liter) saucepan with 4 cups (1 liter) cold water.
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2
Bring to a simmer, skimming any foam.
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3
Adjust the heat to maintain a bare simmer and cook uncovered until the chickpeas are soft, 45 minutes to 1 1/2 hours, depending on age.
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4
Add the salt about 10 minutes before they are done.
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5
Let the chickpeas cool in the cooking liquid.
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6
Strain and reserve the broth.
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7
Make the Shrimp Stock: Peel the shrimp, reserving the shells.
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8
Devein the shrimp by slitting them down the back and pulling out the thin dark vein.
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9
Rinse the shrimp, then put them in a bowl and refrigerate until you are ready to poach them.
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10
Put the shrimp shells, parsley, and salt in a 4-quart (4-liter) saucepan with 2 quarts (2 liters) cold water.
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11
Bring to a simmer, skimming any foam.
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12
Adjust the heat to maintain a simmer and cook until the liquid has reduced by half, about 45 minutes.
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13
Strain, discarding the solids, and set the stock aside.
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14
Heat the olive oil in a 4-quart (4-liter) saucepan over moderate heat.
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15
Add the onion, carrot, celery, and garlic.
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16
Saute, stirring often, until the vegetables are soft but not colored, about 5 minutes.
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17
Add the drained chick peas and cook with the vegetables, stirring occasionally, for about 5 minutes.
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18
Add 3 cups of the shrimp stock.
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19
Bring to a simmer and simmer gently for 10 minutes to meld the flavors.
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20
In a blender, puree the contents of the saucepan until completely smooth.
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21
Strain the puree through a fine sieve into a clean saucepan, pressing on the solids to extract as much flavor as possible.
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22
Using the reserved chick pea broth (1 cup of broth will probably be sufficient), thin the puree to a velvety consistency.
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23
Reheat the puree over moderate heat.
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24
Taste for salt.
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25
While the soup is reheating, bring the remaining 1 cup shrimp stock to a simmer in a 10-inch skillet over high heat.
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26
Add the reserved shrimp and cook, turning once, until they turn white, 1 to 2 minutes.
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27
If the chick pea soup still seems a little thick, use this flavorful shrimp stock to thin it.
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28
To serve, divide the hot soup among six bowls.
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29
Divide the shrimp among the bowls.
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30
Garnish each serving with a sprinkle of crushed anise seed and a dusting of hot pepper.
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31
Serve immediately.
