Calabrian Chile Shrimp & Chickpea Stew with Couscous

Calabrian Chile Shrimp & Chickpea Stew

with Couscous

25 MIN
2 Servings
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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
time-saving
tips & techniques
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

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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