Spiced Shrimp, Chickpeas and Spinach
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Spiced Shrimp, Chickpeas and Spinach

Spiced Shrimp, Chickpeas and Spinach

with Fluffy Cilantro Rice and Yogurt Sauce

This supper is packed with chickpeas and Indian-style spices. Fluffy rice is the perfect base for this curry and cooling yogurt brings it all together.

Ingredients: Shrimp • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Basmati rice • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Shallot • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Cilantro • Garlic.

Tags:
Spicy
Allergens:
Milk
Soy
Wheat
Shrimp

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Chickpeas

(May contain Gluten, Wheat)

¾ cup

Basmati Rice

2 unit(s)

Garlic, cloves

1 unit(s)

Shallot

7 g

Cilantro

1 unit(s)

Vegetable Broth Concentrate

(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)

113 g

Baby Spinach

6 tbsp

Yogurt Sauce

(Contains Milk)

2 tbsp

Curry Paste

(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)

2 tbsp

Tomato Sauce Base

(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Gluten, Mustard)

285 g

Shrimp

(Contains Shrimp)

Not included in your delivery

0.13 tsp

Pepper*

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

1 tbsp

Oil*

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Nutrition Values

Calories1120 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate153 g
Sugar11 g
Dietary Fiber15 g
Protein51 g
Cholesterol225 mg
Sodium2370 mg
Trans Fat0.5 g
Potassium1500 mg
Calcium400 mg
Iron9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Potato Masher
Silicone Brush
Baking Sheet
Small Bowl

Cooking Steps

Cook rice
1
  • Before starting, preheat the broiler to high.
  • Wash and dry all produce.
  • To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
  • Meanwhile, using a strainer, rinse rice until water runs clear. Add rice to the boiling water, then reduce heat to low.
  • Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
  • Remove from heat. Set aside, still covered.
Prep
2
  • Meanwhile, peel, then finely chop shallot.
  • Roughly chop cilantro.
  • Peel, then mince or grate garlic.
  • Roughly chop spinach.
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. 
Start curry
3
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
  • Add shallots. Cook for 2-3 min, stirring often, until almost tender.
  • Add curry paste, tomato sauce base and half the garlic.
  • Cook for 1-3 min, stirring often, until shallots are tender and spices are fragrant.
Cook chickpeas
4
  • To the pan with shallots, add chickpeas with canning liquid, broth concentrate and 1/2 cup (1 cup) water. 
  • Using a potato masher, roughly mash chickpeas. 
  • Cook for 7-8 min, stirring occasionally, until curry thickens slightly. (TIP: If needed, reduce heat to medium to maintain a gentle simmer.) 
  • Season with salt and pepper. 
  • Add shrimp and spinach, then cook, stirring occasionally, until spinach is wilted and shrimp just turn pink, 3-4 min.**
Warm flatbread
5
  • Meanwhile, to a small bowl, add remaining garlic and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
  • Arrange flatbread on an unlined baking sheet. (NOTE: For 4 servings, use 2 baking sheets.)
  • Brush the tops of flatbread with garlic oil. Broil in the middle of the oven for 2-3 min, until warmed through. (NOTE: For 4 servings, broil one sheet of flatbread at a time.)
Finish and serve
6
  • Fluff rice with a fork, then stir in half the cilantro and 1 tbsp (2 tbsp) butter.
  • Tear flatbreads in half. 
  • Divide cilantro rice and spiced chickpeas between bowls. 
  • Sprinkle remaining cilantro over top.
  • Dollop yogurt sauce over top.
  • Serve flatbreads on the side.
Modularity Step (under step 2)
7

If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Modularity Step (under step 4)
8

Add shrimp along with spinach and cook, stirring occasionally, until spinach is wilted and shrimp just turn pink, 3-4 min.**