Why this fits a family on a budget
Frozen shrimp and canned chickpeas are budget-friendly protein staples that bring this North African-inspired dish in at roughly $3 per serving. Everything cooks in one skillet in under 25 minutes, so cleanup and active cooking time stay minimal for a weeknight novice cook.
• 1 lb frozen medium shrimp, peeled and deveined
• 2 cans (15 oz each) canned chickpeas
• 3 cups baby spinach
• 1 can (14.5 oz) canned diced tomatoes
• 1 medium yellow onion
• 4 cloves garlic cloves
• 2 tbsp olive oil
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.25 tsp ground cinnamon
• 0.75 tsp salt
• 0.5 tsp black pepper
• 1 whole lemon
• 4 pieces crusty bread or pita
1. Place frozen shrimp in a colander and run cold water over them for 4–5 minutes until fully thawed. Pat dry thoroughly with paper towels — dry shrimp will sear rather than steam.
2. While shrimp thaw, dice the onion and mince the garlic. Drain and rinse the canned chickpeas under cold running water and set aside.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, for 3–4 minutes until softened and edges begin to brown.
4. Add the minced garlic, cumin, smoked paprika, and cinnamon to the onion. Stir constantly for 30 seconds until fragrant — the spices should smell toasty but not burnt.
5. Stir in the harissa paste and cook for 30 seconds, then add the canned diced tomatoes with their juices. Stir everything together and let simmer for 2 minutes.
6. Add the drained chickpeas, 1/2 tsp salt, and black pepper. Stir to coat in the sauce and cook for 3 minutes over medium heat until chickpeas are heated through and the sauce has thickened.
7. Push the chickpea mixture to the edges of the skillet, creating a clear space in the center. Add the shrimp in a single layer to the center and season with remaining 1/4 tsp salt. Cook for 90 seconds without moving them until the bottoms turn pink.
8. Flip each shrimp and cook for 60–90 more seconds until fully pink and curled into a loose C-shape — a tight curl means they are overcooked. Stir the shrimp into the chickpea mixture.
9. Add the baby spinach in two handfuls, stirring after each addition, and cook for 1 minute until just wilted and bright green. Squeeze the juice of half the lemon over the pan, taste, and adjust salt. Serve straight from the skillet with crusty bread or pita and lemon wedges on the side.
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.