Shrimp and Chickpea Curry: A High-Protein Seafood Delight.
Shrimp and chickpeas combine beautifully to create a high-protein, flavorful curry that’s perfect for those seeking a nutritious yet satisfying meal. Packed with lean protein from shrimp and plant-based goodness from chickpeas.
The foundation of this curry is a rich, aromatic base of onions, garlic, ginger, and tomatoes. Begin by sautéing finely chopped onions until golden, then add minced garlic and freshly grated ginger for a fragrant kick.
Stir in diced tomatoes and cook until the mixture turns into a smooth, thick sauce. Enhance the flavor with a blend of spices such as turmeric, cumin, coriander, and garam masala.
Once the base is ready, add cooked chickpeas, which contribute a creamy texture and a nutty flavor that complements the shrimp.
Simmer the chickpeas in the spiced tomato mixture for a few minutes, allowing them to soak up the rich flavors. Next, add raw shrimp, ensuring they are peeled and deveined for convenience.
Shrimp cook quickly, turning pink and opaque within a few minutes. Be cautious not to overcook them, as they can become rubbery.
For an added layer of flavor, consider stirring in a splash of coconut milk or yogurt, balancing the spices and giving the curry a velvety finish. Garnish with fresh cilantro and a squeeze of lime juice to brighten the dish.
Serve this shrimp and chickpea curry over steamed basmati rice or with warm naan for a complete meal. It's a versatile dish that can be tailored to your spice preference and enjoyed as a comforting dinner or a vibrant addition to your weekly meal prep.