Shrimp and Chickpea Bowl Recipe

cooking
Written By Judy Doherty, MPS, PCII

 

Shrimp and Chickpea Bowl

This delicious bowl dinner recipe is a quick stew made with chickpeas, spices, and tomatoes. It goes well over rice.

  • stove
  • pan
  • knife
  • cutting board
  • 1 cup onion (diced)
  • 3 cloves garlic (peeled and minced)
  • 1 tsp olive oil (extra virgin)
  • 1 cup broth (low sodium)
  • 2 cups chickpeas (drained (canned), no salt added)
  • 1 can tomatoes (roasted and diced, no salt added)
  • 1 dash hot sauce
  • 1 pinch cayenne pepper
  • 1 tsp garlic powder
  • 1 cup shrimp (peeled and deveined)

  1. Saute the onion and garlic in the olive oil for about 2 minutes. Add the seasonings followee by the broth, chickpeas, and tomatoes. Bring to a boil, then lower to a simmer. Cook to thicken a little, about 10 minutes.

  2. Add the shrimp. Bring back to the boil, then lower to a simmer. Cook until the shrimp are done, about 4-6 minutes. Serve hot.,

Main Course, Entree

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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