Why this fits a family on a budget
Using frozen shrimp and pantry staples like canned chickpeas and tomatoes keeps the cost under $2.50 per serving, well within the $3 target. The stew builds deep Moroccan-inspired flavor in under 30 minutes through layered spices that any novice cook can handle.
• 12 oz frozen medium shrimp, peeled and deveined
• 15 oz canned chickpeas
• 14.5 oz canned diced tomatoes
• 2 tbsp canned tomato paste
• 1 medium yellow onion
• 4 cloves garlic cloves
• 2 cups baby spinach
• 1.5 tsp ground cumin
• 0.5 tsp ground cinnamon
• 1 tsp smoked paprika
• 0.5 tsp ground turmeric
• 0.25 tsp red pepper flakes
• 1 tsp salt
• 2 tbsp olive oil
• 4 pieces pita bread
• 0.25 cup fresh cilantro
1. Thaw frozen shrimp quickly by placing them in a colander under cold running water for 5 minutes. Pat dry with paper towels and set aside.
2. Dice the onion into small pieces and mince the garlic cloves.
3. Heat olive oil in a large deep skillet or pot over medium heat until shimmering, about 1 minute. Add diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
4. Add minced garlic, cumin, cinnamon, smoked paprika, turmeric, and red pepper flakes to the onions. Stir constantly for 1 minute until the spices are fragrant — the mixture will look dry and slightly darker.
5. Stir in tomato paste and cook for 1 minute, pressing it into the onion mixture until it darkens slightly.
6. Pour in the canned diced tomatoes with their juices. Drain and rinse the chickpeas, then add them to the pan. Stir everything together and bring to a gentle boil over medium-high heat.
7. Reduce heat to medium and simmer the stew for 8-10 minutes, stirring occasionally, until it thickens slightly and the flavors meld. The sauce should coat a spoon.
8. Season with salt, then add the shrimp to the stew. Stir gently and cook for 3-4 minutes until shrimp are pink and curled into a C-shape — do not overcook or they will become rubbery.
9. Stir in baby spinach and cook for 1 minute until just wilted. Remove from heat.
10. Warm pita bread directly on the stovetop grate over low heat for 30 seconds per side, or wrap in a damp paper towel and microwave for 20 seconds. Serve stew topped with fresh cilantro alongside warm pita bread.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.