Shrimp, Chickpeas and Spinach with Ginger and Cumin

This savory dish has the essence of a long-cooked soup or stew, but luckily takes only a fraction of the time to make. Onion, garlic, ginger, cumin, cilantro, and a pinch of cayenne punch up the flavor. If you don’t have shellfish stock on hand, you can swap out and use chicken broth, homemade is always preferable.

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Found on FineCooking.com by a recipe from Joanne Smart, based on several of the reviewers comments who thought the dish was a bit bland as is, I made a few changes, most notably substituting homemade shellfish stock in place of the 1 1/2 cups water. My can of chickpeas was also larger at 19 ounces, I incorporated an entire lemon instead of a half, and I increased the amount of garlic, cumin and cayenne. And just because I felt like it, I used a full pound of shrimp as opposed to 3/4-pound. All of these “upgrades” are noted in the list below.

You may want to serve some crusty bread or pita pieces to mop up the tasty broth—I just used a spoon to capture all of the goodness. This is definitely a keeper, especially with the upgrades that I made. On top of tasting wonderful, it is chock full of healthy benefits and takes only about 25 minutes once prep is done. Bring it on!

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Shrimp, Chickpeas and Spinach with Ginger and Cumin

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. large shrimp, peeled and deveined
  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 1 large lemon, cut into 6 wedges
  • 1 small onion (about 4 oz.), chopped
  • 1-1/2 Tbs. finely chopped fresh ginger
  • 3 large cloves garlic, minced
  • 2 tsp. ground cumin
  • Large pinch cayenne
  • 1 19-oz. can chickpeas, rinsed and drained
  • 2 bunches mature spinach, well washed, stemmed, and coarsely chopped
  • 1 1/2 cups shellfish stock, preferably homemade (chicken broth can also be used)
  • 1/4 cup chopped fresh cilantro

Directions

  1. In a small bowl, toss the shrimp with 1/2 tsp. salt. Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until hot.
  2. Add the shrimp and cook until one side is pink, about 2 minutes. Turn the shrimp over and continue to cook until pink all over, still a bit translucent in the center, 1 to 2 minutes.
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  3. Take the skillet off the heat and transfer the shrimp to a plate. Squeeze two of the lemon wedges over the shrimp.
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  4. Put the skillet over medium heat. Pour the remaining 1 Tbs. oil into the skillet, then add the onion. Sprinkle with a big pinch of salt and cook until the edges of the onions begin to brown, about 5 minutes.
  5. Add the ginger and garlic and cook, stirring, until fragrant, 1 minute.
  6. Add the cumin and cayenne and cook, stirring, until fragrant, about 20 seconds.
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  7. Add 1-1/2 cups water, the chickpeas, and 1/2 tsp. salt. Simmer over medium-high heat for 5 minutes to develop the flavors.
  8. Using a potato masher, mash about half of the chickpeas right in the pan.
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  9. Add the spinach and cilantro. Using tongs, carefully toss the greens to help them cook evenly and wilt, about 2 minutes.
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  10. Add the reserved shrimp and any juices that have accumulated on the plate. Cook for another 1 or 2 minutes to reheat the shrimp and cook them fully (be careful not to overcook them).
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  11. Season with salt to taste. Portion into warm bowls and serve with the remaining lemon wedges on the side.

http://www.lynnandruss.com

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