Smoky Paprika Shrimp and Chickpea Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup seafood or vegetable broth
• 1 pound shrimp, peeled and deveined
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, smoked paprika, and chili flakes, cooking for another minute.
3. 3 Add chickpeas, diced tomatoes, cumin, oregano, and broth. Bring to a simmer.
4. 4 Gently fold in shrimp, seasoning with salt and pepper. Cook until shrimp are pink and opaque.
5. 5 Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Wooden spoon

Variations

• For a heartier meal, stir in cooked spinach or kale during the last few minutes of cooking.
• Add a dash of hot sauce for extra kick.

Substitutions

• If shrimp isn't available, substitute with firm white fish or extra chickpeas for a vegetarian option.
• Use canned tomato puree in place of diced tomatoes if needed.

Pairings

• Pairs well with a crisp white wine or a refreshing cucumber salad.

Nutrition

Tips

• For extra flavor, toast the smoked paprika in a dry pan before adding it to the stew.
• Feel free to add a splash of lemon juice just before serving for a bright finish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with crusty bread or over a bed of jasmine rice.
• A side of lemon wedges adds a refreshing zing.

FAQ