If you’re looking for an easy dinner recipe that comes together quickly with what you probably already have in your kitchen, this Shrimp and Chickpea Stew is it.
It’s delicious, a little spicy, and packed with protein. Perfect for when you want something tasty but don’t feel like spending hours in the kitchen.
I made this with what I had at home, and the result was so good I had to share it. The flavor reminds me of my chickpea tomato soup, but with shrimp.
And the best part about this stew is that it doesn’t make me feel heavy.
Plus, it’s perfect over rice, quinoa, or with a thick slice of crusty bread.
Why You’ll Love This Shrimp and Chickpea Stew
This recipe is ideal when you’re short on time and ingredients.
It uses tomato sauce and chili garlic sauce, which bring depth and heat to the dish.
It’s also customizable. For example, you can substitute the chickpeas with black beans or cannellini beans if that’s what you have in your pantry.
You’ll also love how the shrimp soak up the spiced broth and how the chickpeas add creaminess and volume.
It’s honestly a warm, filling, and totally weeknight-friendly meal.
Ingredients for Chickpea and Shrimp Stew
Here’s what I used to make this version of my shrimp and chickpea stew:
Shrimp: I used peeled and deveined shrimp. Fresh or frozen..both work fine.
Chickpeas: One can of chickpeas, rinsed and drained.
Tomato sauce: I used plain tomato sauce instead of canned tomatoes or tomato paste.
Chili garlic sauce: I love adding chili garlic sauce because it adds flavor and some spiciness.
Red onion and garlic: For that perfect savory base.
Beef broth: That’s what I had on hand. Chicken or veggie broth would also work.
Spices: Smoked paprika, cumin, stock cubes, thyme, cinnamon, coriander, salt, and pepper.
Brown sugar: This is totally optional, but I like to add it to balance out the sour taste of the tomato sauce.
Lemon Juice or Vinegar: Just a splash at the end for brightness. (Since I didn’t have lemon juice, I used vinegar instead.)
Basil: For a fresh finish. You can use dried or fresh.
How to Make Shrimp and Chickpea Stew
This is a one-pot meal that comes together in under 40 minutes. Here’s how to do it:
Step 1: Sauté the aromatics
Heat olive oil in a pot over medium heat.
Add the diced red onion and sauté until it softens.
Then add the garlic, chili garlic sauce, smoked paprika, thyme, cinnamon, stock cubes, cumin, and coriander.
Let it cook for a few minutes until fragrant. This step is crucial for the entire stew, so please don’t rush it.
Step 2: Build the stew
Stir in the tomato sauce, drained chickpeas, and beef broth.
Mix everything well and bring it to a simmer.
Let it cook uncovered for about 12 to 15 minutes, allowing the flavors to develop and the stew to thicken slightly. Add some brown sugar to balance out the acidity of the tomato sauce.
Step 3: Add the shrimp
Add the shrimp directly into the simmering stew.
Cook for about 4 to 5 minutes, just until they turn pink and are cooked through.
Keep an eye on them, they cook fast, and you don’t want them to get rubbery.
Step 4: Brighten and finish
Once the shrimp are cooked, add a splash of lemon juice or vinegar to brighten the stew.
Taste and adjust the seasoning if needed. Sprinkle with dried or fresh basil before serving.
How to Serve Your Shrimp Stew
This shrimp and chickpea stew can be served with anything, to be honest. However, these are a few of my favorite ways to eat it.
- Over fluffy white or brown rice (my favorite option)!
- With couscous or quinoa
- Alongside warm, crusty bread
- Or even just on its own in a big bowl
If you’d like to bulk it up a bit more, feel free to add some spinach or kale during the last few minutes of cooking. You can also top it with a spoonful of plain yogurt to balance out the spice.
Storage Tips
Leftovers? Lucky you. This stew keeps well in the fridge for 2–3 days. Just reheat gently on the stove or in the microwave. The flavors deepen over time, making it even better the next day.
To close, this shrimp and chickpea stew is proof that you can make something delicious with what you already have at home.
No fancy ingredients needed, just a few pantry staples, some shrimp, and a little time on the stove.
If you try this recipe, let me know in the comments or tag me on Pinterest or TikTok! I love seeing your creations and hearing how you make them your own.
Shrimp and Chickpea Stew
Ingredients
- 1 lb shrimp - peeled and deveined
- 15 oz chickpeas - 1 can, drained and rinsed
- 1½ cups tomato sauce - or two 8oz canned tomato sauce
- 1 tbsp chili garlic sauce - adjust to taste
- 1 red onion - small, diced
- 4 garlic cloves - minced
- 1 tsp smoked paprika
- 1 tsp thyme
- 1 tsp cinnamon - optional
- 1 tsp ground cumin
- ½ tsp ground coriander - optional
- 2 stock cubes
- ½ tsp brown sugar - optional, to balance out tomato sauce
- 2 tbsp olive oil
- 1½ cups beef broth - or chicken broth
- salt - to taste
- black pepper - to taste
- Lemon juice - or a splash of vinegar (white, apple cider, or red wine vinegar – to replace lemon)
- fresh basil - for garnish
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Add diced red onion and cook for 4–5 minutes until soft. Add garlic, chili garlic sauce, smoked paprika, thyme, stock cubes, cinnamon, cumin, and coriander (if using). Cook for 1–2 minutes until everything is fragrant.
- Stir in the tomato sauce, chickpeas, and beef or chicken broth. Mix well and bring to a simmer. Let it bubble gently for 12–15 minutes to allow flavors to develop and the broth to thicken slightly. Add brown sugar to balance out the tomato (optional)
- Add the shrimp and cook for 4–5 minutes, just until they turn pink and are cooked through. Don’t overcook.
- Add a splash of lemon juice or vinegar to brighten the flavor (start with ½ tsp and adjust to taste).
- Sprinkle with dried or fresh basil just before serving.
One Response
Delicious! We’ve eaten this twice now, once over rice and then with some crusty bread. Excellent both times. Great, simple recipe.