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Recipe

Shrimp, Chickpeas & Spinach with Ginger & Cumin

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Scott Phillips

Servings: three to four.

This dish has the essence of a long-cooked soup or stew, but takes only a fraction of the time to make. Onion, garlic, ginger, cumin, cilantro, and a pinch of cayenne punch up the flavor.

Ingredients

  • 3/4 lb. large shrimp (31 to 40 count), peeled and deveined
  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 1/2 large lemon, cut into 5 wedges
  • 1 small onion (about 4 oz.), chopped
  • 1-1/2 Tbs. finely chopped fresh ginger
  • 2 small cloves garlic, minced
  • 1 tsp. ground cumin
  • Pinch cayenne
  • 1 14- to 16-oz. can chickpeas, rinsed and drained
  • 10 oz. mature spinach, well washed, stemmed, and coarsely chopped
  • 1/4 cup chopped fresh cilantro

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 270
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 125
      Sodium (mg): 820
      Carbohydrates (g): 28
      Fiber (g): 6
      Protein (g): 21

Preparation

  • 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. 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. Take the skillet off the heat and transfer the shrimp to a plate. Squeeze one of the lemon wedges over the shrimp.
  • 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. Add the ginger and garlic and cook, stirring, until fragrant, 1 minute. Add the cumin and cayenne and cook, stirring, until fragrant, about 20 seconds. 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.
  • Using a potato masher, mash about half of the chickpeas right in the pan. Add the spinach and cilantro. Using tongs, carefully toss the greens to help them cook evenly and wilt, about 2 minutes.
  • 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). Season with salt to taste. Portion into warm bowls and serve with the remaining lemon wedges on the side.

Serve with toasted pita, or even better, crisped pappadams.

Reviews

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Reviews

  • Pawtpi | 04/07/2013

    I doubled the cumin and the cayenne to give it a little more zip. I also used kale instead of spinach and it was outstanding. Will definitely be making this one again.

  • rfeight | 10/07/2011

    Made the recipe basically as described, probably a little less salt than stated in the recipe and used 1 cup chicken stock + 1/2 cup water vs the 1 1/2 cup water called for. My wife and I both liked it very much and will make it again as is was savory and delicious yet quick to make with widely available ingredients.

  • kathy_ann | 11/08/2010

    I made this by the recipe and it was yummy!! I thought it might not fill me up but it did and I had some left for lunch the next day. I did use dried garbanzo beans that were soaked and sprouted prior to cooking them to promote digestion and decrease gastric problems.

  • beejayi | 11/03/2010

    Easy simple and tasty, but would be even better without added salt. I only used a half of suggested amount and still found it too much

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