Contents of your meal kit
shrimp
cilantro
chickpeas
onion & jalapeno mix
curry spice blend
canned tomatoes
chickpea flour
indian-spiced vinaigrette base
salad greens
yogurt
Cookware needed: medium or large nonstick skillet with lid, mixing bowl, salad bowl
Finishing steps:
- Rinse shrimp under cool water to defrost. Roughly chop cilantro. Rinse and drain chickpeas. Open canned tomatoes.
- Heat a small amount of oil in a skillet over medium heat. Season shrimp with salt & pepper. Add to skillet and cook 2-3 minutes per side, or until cooked through. Transfer shrimp to plate or cutting board.
- Add a bit more oil to the hot skillet along with HALF of the onion & jalapeno mix. Cook 2-3 minutes, stirring occasionally. Add the curry spice blend and sauté about 30 seconds to incorporate. Add canned tomatoes and season with salt & pepper. Cover and simmer, reducing the heat as necessary.
- Meanwhile, combine chickpeas, chickpea flour, remaining onion-jalapeno mix, HALF of the cilantro, a heavy drizzle of olive oil, and salt & pepper in a mixing bowl. Add water (see note) until a thick paste the consistency of biscuit dough is formed.
- Add chickpea dumplings to the simmering tomato sauce by the spoonful, leaving space between each dumpling (should make about 2-3 per person). Cover and steam 10 minutes. Uncover, return shrimp to the sauce and simmer to reheat shrimp and reduce the sauce.
- Meanwhile, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
- Divide the shrimp, chickpea dumplings and curried tomatoes between plates, top with a dollop of yogurt and remaining cilantro. Enjoy the salad on the side.
Note: When the recipe calls for water add the following: 2-3 tbsp for 2 portion, 5-6 tbsp for 4 portion, 8-9 tbsp for 6 portion