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Shrimp, Chickpeas and Spinach with Ginger and Cumin

This dish has the essence of a long-cooked soup or stew, but takes only a fraction of the time to make. Onion, garlic, ginger, cumin, cilantro, and a pinch of cayenne punch up the flavor.
270 Servings -
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Servings:270  | Calories:3 | Total Fat:0g  | Chol:2mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 0g
0 %
Sat Fat 0g
0 %
Total Carb 0g
0 %
Fiber 0g
0 %
Sugars 0g
Cholesterol 2mg
1 %
Sodium 18mg
1 %
Protein 0g
1 %
39% Shrimp
31% Extra-virgin olive oil
16% Others combined
8% Spinach
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


3/4 lb. large shrimp (31 to 40 count), peeled and deveined
Kosher salt
2 Tbs. extra-virgin olive oil
1/2 large lemon, cut into 5 wedges
1 small onion (about 4 oz.), chopped
1-1/2 Tbs. finely chopped fresh ginger
2 small cloves garlic, minced
1 tsp. ground cumin
Pinch cayenne
1 14- to 16 oz. can chickpeas, rinsed and drained
10 oz. mature spinach, well washed, stemmed, and coarsely chopped
1/4 cup chopped fresh cilantro

Directions : View recipe directions on
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