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Shrimp, Leek, and Chickpea Mingle

This is a light curry-like dish featuring shrimps, leeks, and chickpeas. It is very quick to bring together provided you have the individual components as leftovers from previous cooks, which is what happened in this case and inspired me to cook this fantastic mingle.

Over medium heat, in a wok, or non-stick frying pan, with very little oil, of any kind, add:

  • Onion, finely cut

  • Ginger, 1 thump piece, very finely cut

Stir them around and let them start cooking and soften. Add:

  • Garlic, 2 cloves, finely cut

  • Coriander spice, ground, 1/2 tsp

and leave to cook for another minute. Add:

  • Coconut cream, 1 can

and let it bubble down for 10 minutes, stirring occasionally. Add:

  • Shrimp stock, 1 cup

  • Leeks, cut in 2 cm cylinders, 3 cups

  • Chickpeas, cooked, 2 cups

Turn heat down and simmer for 20 minutes. At this point taste and season with:

  • Salt

  • Lime (or lemon) juice

  • Sriracha, if you are into some heat

Add the shrimps, peeled and deveined - I used 12 medium fresh Greek shrimps here - and poach the shrimps in the aromatic broth for anything between 4 - 8 minutes (depending on the size of the shrimps and temperature of the broth). The broth should be simmering after the drop in temperature upon addition of the shrimps. You do not want a strong boil, of this is what you have, reduce the cooking time. You want the shrimps just cooked (i.e white all the way) and juicy so be careful to not overcook.

Garnish with:

  • Fresh Herb of your choice, I would chose either coriander or parsley here

  • Chilli


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