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This vibrant Spanish-inspired stew highlights tender shrimp and chickpeas cooked in a tangy-sweet tomato sauce that’s perked up with spicy Calabrian chile paste. A bed of fluffy couscous is perfect for absorbing all the bright flavors.

Ethan Mick

with Couscous

Calabrian Chile Shrimp & Chickpea Stew

Shrimp

15-Ounce Can Chickpeas

Yellow Couscous

15-Ounce Can Diced Tomatoes

Garlic

Scallions

Verjus Blanc

Calabrian Chile Paste

Capers

Ingredients

Wash and dry the fresh produce. Peel and roughly chop the **garlic**. Cut off and discard the root ends of the **scallions**; thinly slice, separating the white bottoms and green tops. Drain and rinse the **chickpeas**.

Prepare the ingredients:

In a small saucepan, combine the **couscous** and **1 cup of water**. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Season with salt and pepper to taste. Cover to keep warm.

Cook the couscous:

While the couscous cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **chopped garlic** and **sliced white bottoms of the scallions**. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add **as much of the chile paste as you’d like**, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and fragrant. Add the **verjus** (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until most of the liquid has cooked off.

Start the stew:

Add the **tomatoes** (carefully, as the liquid may splatter), **chickpeas**, and **capers**. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Season with salt and pepper to taste.

Add the tomatoes & chickpeas:

While the stew cooks, pat the **shrimp** dry with paper towels; season with salt and pepper. Place the seasoned shrimp on top of the stew in an even layer. Loosely cover the pan with aluminum foil and cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat; season with salt and pepper to taste.

Add the shrimp & finish the stew:

Serve the **finished stew** with the **cooked couscous**. Top with a drizzle of olive oil. Garnish with the **sliced green tops of the scallions**. Enjoy!