This is a great mid-week meal and can be ready in 30 minutes. Replace the shrimp with grilled/sauteed chicken or tofu for a vegetarian option and serve with white or brown rice if you want some carbs.
- 1 1 1/2-inch piece ginger root
- 3 cloves garlic
- 1 medium onion
- 6 to 8 sprigs cilantro
- 10 ounces spinach leaves
- 2 14- to 16-ounce can chickpeas
- 1/2 large lemon
- 1 pound large peeled and deveined shrimp (if using frozen shrimp, make sure they are defrosted)
- 1 teaspoon kosher salt, plus more as needed
- 3 tablespoons olive oil
- 1 teaspoon ground cumin, plus more if desired
- Pinch cayenne pepper
- 1 3/4 to 2 cups water
Use a spoon to peel the ginger; mince the ginger and the garlic, keeping them in separate piles. Finely chop the onion; there should be about 3/4 cup.
Chop the cilantro leaves, discarding the stems. Wash and stem the spinach, then coarsely chop; the two can be mixed together. Drain and rinse the chickpeas; cut the lemon half into 5 wedges.
Toss the shrimp in a medium bowl with 1/2 teaspoon of the salt.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat, until the oil shimmers. Add the shrimp and cook for about 2 minutes, or until the bottom side is pink. Turn them over and cook for 1 to 2 minutes, until not quite cooked through (still a little translucent in the center). Transfer to a plate and squeeze 1 of the lemon wedges over the hot shrimp.
Return the skillet to the stove, reducing the heat to medium. Add the remaining 1 tablespoon of oil, then add the onion. Sprinkle with salt to taste (a big pinch, if possible) and cook, stirring once or twice, for about 5 minutes, until the onion starts to brown. Add the ginger and garlic and cook, stirring constantly, for 1 minute, then add the cumin and cayenne pepper. Cook, stirring, for 20 seconds, then add 1 3/4 cups of the water, the chickpeas and the remaining 1/2 teaspoon of salt. Increase the heat to medium-high and cook uncovered, stirring occasionally, for 5 minutes; the mixture will be fragrant.
Use a potato masher to crush about half of the chickpeas in the skillet, then add the spinach and cilantro. Use tongs to fold them into the mixture; cook for about 2 minutes, until they have wilted.
Return the shrimp to the skillet, along with any accumulated juices. Cook for 1 to 2 minutes, adding the remaining 1/4 cup of water if needed, until the shrimp is reheated, opaque and just cooked through; be careful not to overcook. Remove from the heat; taste and adjust seasoning as needed, including a finishing pinch of cumin, if desired.
Divide among individual bowls and serve with the remaining lemon wedges on the side.
Adapted from "Fine Cooking Annual, Vol. 2," from the editors and contributors of Fine Cooking magazine (Taunton Press, 2008).
Posted here by CSA member, Jonathan Leavitt