Some days dinnertime rolls around and we’re not enthused about a big cooking endeavor but don’t want to fall back into the old familiar. Here’s a simple idea for when beans are around: beans with shrimp and North African spices. And on the table in about 20 mins or less. Would be a good time to cook up some flatbread to go with, along with minted yogurt perhaps.
For the saltiness and acid, olives and preserved lemon are preferred. But if they’re not on hand — remember, this is all about “easy” — improvise with capers and lemon juice.
For two people:
8-10 shrimp, shelled and de-veined
chickpeas, 1 c plus cooking liquid (or stock or water)
onion, 1/2, diced
Garlic, 3 cloves, minced
Hot smoked paprika, 1/4 to 1/2 t
(or use sweet smoked paprika and add red pepper flakes, 1/2 t)
Cumin, 1/2 t
If you have green olives — spiced or not — use 2 handfuls
Preserved lemon, 1, rinsed and sliced into thin strips
optional: mint leaves, torn or chopped, for garnish
Heat sauté pan, and add 1 T olive oil and sauté onion for about 4-5 mins until soft, then add garlic and then spices. Then add beans and cooking water, and heat to hot and bubbling, adding black pepper. You want the spices to meld and some of the water to cook off.
Add shrimp and cook for 2-3 minutes, submerging in liquid and turning.
Serve in shallow bowls with mint on top.
Inspiration: Food 52