Gluten Free Harissa Skillet Shrimp With Spinach And Chickpeas Recipes

Steps:

• In medium bowl, mix cumin, turmeric, and red pepper. Add shrimp; toss to coat. Place large plate and sheet of foil near stove.
• Heat 10-inch skillet over medium-high heat until hot. Add olive oil; swirl pan to coat. Add spice-coated shrimp; brown outsides 1 to 2 minutes, then turn and brown 1 to 2 minutes on other sides. Transfer shrimp to plate; cover with foil, and set aside.
• Add shallots to skillet; cook 1 to 2 minutes or until softened. Add chick peas; toss to coat. Add harissa; toss to coat. Add chicken broth; cook 1 to 2 minutes or until simmering. Add spinach; stir to wilt.
• Return shrimp to skillet; cook 1 to 2 minutes longer or until shrimp is pink. Turn off heat; stir in lemon juice. Transfer to plates; top with cilantro. Serve immediately.

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
• Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Steps:

• Heat oven to 400°F. Line pie plate with foil. Place bell pepper in plate; brush with 1/2 teaspoon oil. Roast 30 to 40 minutes, turning every 10 minutes, until pepper is charred and golden brown in spots and slightly collapsed.
• Remove from oven. Wrap pepper in foil; let stand 15 minutes to steam and allow skin to loosen. Unwrap; remove stem. Cut pepper open; place, skin side down, on cutting board. Scrape off seeds with spoon. Turn pepper over; peel off skin, scraping off with edge of knife if necessary. Place roasted pepper in food processor.
• Meanwhile, place dried chiles in large bowl. Cover with boiling water. Place plate or bowl over chiles, weighted if necessary to keep chiles submerged. Let stand 30 minutes to soften completely. Drain. Remove stems. Cut peppers open; place, skin side down, on cutting board. Scrape off seeds with spoon. Add chiles to food processor.
• Heat 8-inch skillet over medium-high heat. Add coriander, cumin and caraway seed; toast 2 to 3 minutes, stirring constantly, until coriander seed turns golden brown and mixture becomes fragrant.** Place toasted spices in spice grinder. Grind until mixture looks like finely ground pepper. Add to food processor; add 2 tablespoons oil, the garlic, salt and mint. Cover and process until smooth, scraping side of bowl if necessary. Store covered in refrigerator up to 1 week or store in the freezer up to 3 months.

Steps:

• Heat 1 tbsp of oil in a frying pan over a medium heat and fry the onions and peppers for 7 mins until softened and golden.
• Meanwhile, put the chicken between two sheets of baking parchment and lightly bash until about 2cm thick. Mix together the remaining oil and the za'atar, then rub over the chicken. Season to taste.
• Heat the grill to high. Put the chicken on a baking tray lined with foil, and grill for 3-4 mins each side, or until golden and cooked through.
• Heat the chickpeas in a pan with the harissa paste and 2 tbsp water until warmed through, then roughly mash with a potato masher. Wilt the spinach in a pan with 1 tbsp of water or in the microwave in a heatproof bowl. Stir the pepper and onion mixture, spinach and parsley through the chickpeas. Serve with the sliced chicken and the lemon wedges for squeezing over.