PolitiCook.net

More Beans & Greens

In my quest for tasty recipes to help with the problem of too many greens in my fridge (and the co-op day on Tuesday with more incoming), I found one from the Fine Cooking website last night that jumped up and down and shouted “Make me! Make me!!!”

And I had everything I needed! (Testament to the power of the pantry!)

Shrimp, Chickpeas & Spinach with Ginger & Cumin

by Joanne Smart

Serves three to four.

INGREDIENTS

• 3/4 lb. large shrimp (31 to 40 count), peeled and deveined
• Kosher salt
• 2 Tbs. extra-virgin olive oil
• 1/2 large lemon, cut into 5 wedges**
• 1 small onion (about 4 oz.), chopped
• 1-1/2 Tbs. finely chopped fresh ginger
• 2 small cloves garlic, minced
• 1 tsp. ground cumin
• Pinch cayenne
• 1 14- to 16-oz. can chickpeas, rinsed and drained
• 10 oz. mature spinach, well washed, stemmed, and coarsely chopped***
• 1/4 cup chopped fresh cilantro

** Oh, PLEASE. Half a lemon? I used two whole lemons and wished I had more. And who can eyeball a half a lemon into five wedges anyway? Come on!

***I used the last of the Swiss chard. Perfect!

HOW TO MAKE

In a small bowl, toss the shrimp with 1/2 tsp. salt. Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until hot. Add the shrimp and cook until one side is pink, about 2 minutes. Turn the shrimp over and continue to cook until pink all over, still a bit translucent in the center, 1 to 2 minutes. Take the skillet off the heat and transfer the shrimp to a plate. Squeeze one of the lemon wedges half a lemon over the shrimp.

Put the skillet over medium heat. Pour the remaining 1 Tbs. oil into the skillet, then add the onion. Sprinkle with a big pinch of salt and cook until the edges of the onions begin to brown, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, 1 minute. Add the cumin and cayenne and cook, stirring, until fragrant, about 20 seconds. Add 1-1/2 cups water, the chickpeas, and 1/2 tsp. salt. Simmer over medium-high heat for 5 minutes to develop the flavors.

Using a potato masher, mash about half of the chickpeas right in the pan. Add the spinach and cilantro. Using tongs, carefully toss the greens to help them cook evenly and wilt, about 2 minutes.

Add the reserved shrimp and any juices that have accumulated on the plate. Cook for another 1 or 2 minutes to reheat the shrimp and cook them fully (be careful not to overcook them).Season with salt to taste. Portion into warm bowls and serve with the remaining lemon wedges on the side.

Editor’s note: You’ve already got a ton of salt in there. And the shrimp really don’t need more cooking — mine got very rubbery instantly. I would actually change up the cooking order to add the raw shrimp at this point and cook them the first time with the rest of the ingredients. Won’t take but a minute or two.

That was dinner, and it was lovely. As I said, I wished I had more lemon, but I loved the interplay of hot and sour and salty flavors. This one is a keeper.