Shrimp + Chickpea Stew

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When thinking about what I wanted to make for this week's challenge, I found myself aimlessly clicking around the Internet looking for inspiration.

That's when I stumbled across the definition of a stew, which says that the meat or veggies in the dish must be “slowly cooked.”

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As you can imagine, twenty minutes does not allow a lot of time for slow cooking.

So it definitely was a challenge to try to come up with something I could make that would actually cook in twenty minutes and still have a rich flavor.

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I decided to swap the potatoes for quicker-cooking zucchini, and went with pantry staples like canned beans and tomatoes to cut down on prep time (and because I had them on hand).

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Last, I threw in some herbes de Provence (a blend of things like rosemary, thyme, and lavender) and let it all simmer up.

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Once my stew was simmering, I added my favorite easy-cooking protein, shrimp! Shrimp cooks up in a couple of minutes and is the perfect compliment to stewed veggies.

And just like that, I had a stew in 20 minutes!

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Shrimp + Chickpea Stew

servings: 4 to 6

Ingredients:

  • 1 tablespoon olive oil
  • 1 large carrot, finely chopped (about 1 cup)
  • 1 small yellow onion, finely chopped (about ¾ cup)
  • 3 garlic cloves, minced
  • 2 teaspoons kosher salt
  • 2 medium zucchini, cut into ½-inch cubes (about 2 cups)
  • One 28-ounce can diced tomatoes
  • One 15-ounce can chickpeas, drained + rinsed
  • 1 cup chicken stock (or another kind of broth)
  • 1 teaspoon dried herbes de Provence
  • ¼ pound large shrimp (about 10 to 12), cleaned, deveined + shells removed
  • ⅓ cup chopped scallions (about 3 scallions)

Directions:

  1. Heat the oil in a stock pot over medium-high heat, then add the carrot, onion, garlic, and 1 teaspoon of the salt. Cook until the veggies just begin to soften—3 to 4 minutes. Then add the zucchini and cook until the zucchini is also slightly softened—1 to 2 minutes more.
  2. Add the tomatoes, chickpeas, stock, herbes de Provence, and remaining 1 teaspoon of salt, increasing the heat to high and bringing the mixture to a simmer.
  3. Next add the shrimp and simmer until the shrimp are cooked through and pink—3 to 4 minutes.
  4. Stir in about three-quarters of the scallions (about ¼ cup of them), then remove the stew from the heat and divide it into bowls. Serve topped with the remaining scallions.
: @bluebirdandblackberries

: @bluebirdandblackberries
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See what everyone else made ♥