Calabrian Chile Shrimp & Chickpea Stew with Couscous
Mediterranean Diet

Calabrian Chile Shrimp & Chickpea Stew

with Couscous

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

This vibrant Spanish-inspired stew highlights tender shrimp and chickpeas cooked in a tangy-sweet tomato sauce that’s perked up with spicy Calabrian chile paste. A bed of fluffy couscous is perfect for absorbing all the bright flavors.

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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Calabrian Chile Shrimp & Chickpea Stew with Couscous
Title
time-saving
tips & techniques
Chickpeas
Couscous
Verjus Blanc
How To: Peel Garlic
Diced Tomatoes
Capers
How To: Hold a Chef's Knife
Garlic
Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Drain and rinse the chickpeas.

Cook the couscous:
2 Cook the couscous:

In a small saucepan, combine the couscous and 1 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Season with salt and pepper to taste. Cover to keep warm.

Start the stew:
3 Start the stew:

While the couscous cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and fragrant. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until most of the liquid has cooked off.

Add the tomatoes & chickpeas:
4 Add the tomatoes & chickpeas:

Add the tomatoes (carefully, as the liquid may splatter), chickpeas, and capers. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Season with salt and pepper to taste.

Add the shrimp & finish the stew:
5 Add the shrimp & finish the stew:

While the stew cooks, pat the shrimp dry with paper towels; season with salt and pepper. Place the seasoned shrimp on top of the stew in an even layer. Loosely cover the pan with aluminum foil and cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat; season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Serve the finished stew with the cooked couscous. Top with a drizzle of olive oil. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Calabrian Chile Shrimp & Chickpea Stew

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Drain and rinse the chickpeas.

2 Cook the couscous:

In a small saucepan, combine the couscous and 1 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Season with salt and pepper to taste. Cover to keep warm.

Cook the couscous:
Start the stew:
3 Start the stew:

While the couscous cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and fragrant. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until most of the liquid has cooked off.

4 Add the tomatoes & chickpeas:

Add the tomatoes (carefully, as the liquid may splatter), chickpeas, and capers. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Season with salt and pepper to taste.

Add the tomatoes & chickpeas:
Add the shrimp & finish the stew:
5 Add the shrimp & finish the stew:

While the stew cooks, pat the shrimp dry with paper towels; season with salt and pepper. Place the seasoned shrimp on top of the stew in an even layer. Loosely cover the pan with aluminum foil and cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat; season with salt and pepper to taste.

6 Serve your dish:

Serve the finished stew with the cooked couscous. Top with a drizzle of olive oil. Garnish with the sliced green tops of the scallions. Enjoy!

Serve your dish:
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