Steps

1. In a pot, combine 500g of chickpeas (soaked overnight), 1/2 potato, 1/2 carrot, 3 sprigs of rosemary, and 2 cloves of garlic.
   🕒 02:10
2. Cover the pot and bring to a boil, then simmer for 20-30 minutes. The key here is adding vegetables along with the beans to enhance creaminess and flavor.
   🕒 02:50
3. Transfer half of the cooked chickpeas, carrot, potato, and rosemary leaves to a blender and puree until smooth.
   🕒 03:56
4. Pour the puree back into the pot and mix with the remaining whole chickpeas. Do not season with salt at this stage.
   🕒 05:11
5. Trim the tough outer leaves and the base of the Brussels sprouts. Cut larger sprouts into quarters and smaller ones in half.
   🕒 06:08
6. Cut the 4 red shrimp into bite-sized pieces.
   🕒 06:56
7. Heat a frying pan with olive oil (as needed) and lightly sear the cut Brussels sprouts until fragrant and lightly browned.
   🕒 07:10
8. Once the Brussels sprouts are colored, add the bite-sized red shrimp, 60g of butter, and minced garlic, and sauté.
   🕒 08:00
9. Season with salt (to taste) and then turn off the heat. A tip for extra flavor: sauté the butter until slightly caramelized.
   🕒 08:37
10. Boil the short pasta.
    🕒 08:48
11. Add the cooked 80g of short pasta to the pot with the chickpea puree and whole chickpeas. Mix well.
    🕒 08:55
12. Taste and adjust seasoning with salt.
    🕒 09:07
13. Plate the pasta and chickpea sauce. Top generously with the sautéed red shrimp and Brussels sprouts drizzled with the garlic butter sauce.
    🕒 09:38
14. Garnish with chopped parsley (to taste) and serve.
    🕒 10:21