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Dinner recipe · from the recipe book

Coconut Tomato Shrimp and Chickpea Stew

Sweet shrimp and tender chickpeas simmer in a silky tomato-coconut broth warmed with cumin, paprika and lemon, finished with fresh parsley and a little feta.

Coconut Tomato Shrimp and Chickpea Stew

Ingredients

  • 1¼ lb600 gShrimp
  • 1½ cans, drained400 gChickpeas, canned, drained and rinsed
  • 1¾ lb800 gDiced tomatoes, canned
  • 1 cup200 gCoconut milk, cannedstirred well
  • 1½ medium160 gYellow oniondiced
  • 1 cup chopped150 gRed bell pepperdiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 4 cups loosely packed120 gBaby spinach
  • 1½ tbsp20 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ½ tsp1 gCrushed red pepper
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 1⅓ cups240 gCouscous, dry
  • 1½ cups360 gWater

Steps

  1. Prepare first: dice the onion and bell pepper, mince the garlic, chop the parsley and crumble the feta. Pat the shrimp dry and keep it chilled.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring, until soft, about 6 minutes.
  3. Add the garlic, cumin, paprika and red pepper flakes and stir for 1 minute until fragrant. Stir in the tomato paste and cook 1 minute more.
  4. Add the diced tomatoes with their juice, the coconut milk and the chickpeas. Season with the salt and black pepper, bring to a simmer, then cover and simmer gently for 15 minutes, stirring now and then.
  5. Meanwhile, bring the water to a boil in a small saucepan, stir in the couscous, cover, take it off the heat and let stand 5 minutes; fluff with a fork.
  6. Stir the spinach into the stew until wilted, then add the shrimp. Simmer uncovered for 3 to 4 minutes, until the shrimp are pink and opaque and reach 145°F (63°C).
  7. Take the pot off the heat and stir in the lemon juice.
  8. Spoon the couscous into bowls, ladle the stew over it, and top with the parsley and feta.

Contains: Milk, Shellfish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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