Basque Shrimp & Chickpea Stew with Smoked Paprika and Pumpkin Seeds

Instructions

1. 01

   Heat a small dry skillet over medium heat. Toast the pumpkin seeds 2-3 minutes, shaking the pan, until they pop. Transfer to a plate.

2. 02

   In a deep skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and bell pepper with a pinch of salt. Cook 5 minutes until softened.

3. 03

   Add the minced garlic, smoked paprika, sweet paprika, and red pepper flakes. Stir 30 seconds — the smoked paprika should bloom but not burn.

4. 04

   Add the diced tomato and cook 2 minutes until it breaks down.

5. 05

   Add the chickpeas, broth, and remaining salt. Simmer 5 minutes to let the flavors marry. The mixture should be saucy, not soupy.

6. 06

   Pat the shrimp dry. Season with the black pepper. Push the chickpea mixture to one side of the skillet, add the remaining olive oil to the empty side, and add the shrimp. Cook 90 seconds per side until pink and just opaque.

7. 07

   Stir the shrimp into the stew. Remove from heat. Stir in the lemon juice, parsley, and toasted pumpkin seeds.

8. 08

   Serve in a wide shallow bowl.