Cal Smart Harissa Shrimp and Chickpea Stew
with Buttered Ciabatta
Smoky and complex North African spices are combined with chili-garlic sauce to infuse this dish with intense flavours. Ciabatta points are perfect dippers for this visually appealing and wholesome stew!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
2 tbsp
Harissa Spice Blend
1 tbsp
Chili-Garlic Sauce
370 mL
Chickpeas
2 tbsp
Tomato Sauce Base
170 g
Carrot
56 g
Yellow Onion
56 g
Baby Spinach
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
3.5 g
Parsley
1 unit
Ciabatta Roll
(Contains Barley, Wheat)
Not included in your delivery
2.5 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high.Remove 1/2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature.Wash and dry all produce. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).Peel, then quarter carrot lengthwise. Cut into 1/4-inch half-moons.Roughly chop spinach.Roughly chop half the parsley (all for 4 ppl).Open chickpeas. Using a strainer, drain and rinse shrimp.
Heat a large pot over medium-high heat.When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted.Add carrots and onions. Cook, stirring occasionally, until softened, 2-3 min. Season with salt and pepper.Add chili-garlic sauce, tomato sauce base and 4 tsp Harissa Spice Blend (dbl for 4 ppl). Cook, stirring constantly, until fragrant, 30 sec.
Add chickpeas with their liquid to the pot with aromatics. Cook, scraping up any bits that stick to the bottom of the pot, 1 min.Add stock powder and 2 cups water (3 1/2 cups for 4 ppl). Bring to a simmer.Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until carrots are tender, 10-12 min.Add spinach. Cook, stirring often, until wilted, 1 min. Season with salt and pepper, to taste.
When stew is halfway done, heat a large non-stick pan over medium-high heat.While the pan heats, add shrimp to a medium bowl, then pat dry with paper towels. Season with pepper and remaining Harissa Spice Blend, then toss to coat.When the pan is hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add shrimp. Cook, flipping halfway through, until shrimp just turn pink, 2-3 min.** Remove the pan from heat.
Meanwhile, halve ciabatta, then spread 1/2 tbsp softened butter (dbl for 4 ppl) on cut sides. Arrange directly on the top rack of the oven, cut-side up. Broil ciabatta in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on ciabatta so they don't burn!)Halve ciabatta again, diagonally.
Divide stew between bowls. Top with shrimp. Sprinkle parsley over top.Serve buttered ciabatta alongside for dipping.
