Food Network Magazine - (03)March 2020

weeknight

cooking

CURRIED CHICKPEA BURRITOS
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

2 tablespoons unsalted butter
¾ cup basmati rice
1¾ teaspoons Madras curry powder
Kosher salt and freshly ground pepper
1 small red onion, finely chopped
2 cloves garlic, minced
1 15.5-ounce can chickpeas, drained and rinsed
3 small tomatoes
3 Persian cucumbers
2 tablespoons fresh lemon juice
4 burrito-size whole-wheat tortillas
1½ cups plain whole-milk yogurt

1. Heat 1 tablespoon butter in a small saucepan over medium heat.
   Stir in the rice and ¼ teaspoon curry powder. Add 1¼ cups water,
   ½ teaspoon salt and a few grinds of pepper. Bring to a boil, then
   reduce the heat to low; cover and cook until the liquid is absorbed,
   15 minutes. Let stand off the heat, covered, 5 minutes.


2. Meanwhile, heat the remaining 1 tablespoon butter in another
   small saucepan over medium-high heat. Add half of the red onion;
   cook, stirring, until browned, 3 to 4 minutes. Stir in the garlic and
   remaining 1½ teaspoons curry powder, then add the chickpeas,
   1 cup water, a pinch of salt and a few grinds of pepper. Bring to
   a boil, then reduce to a simmer. Mash some of the chickpeas
   against the side of the pan with the back of a spoon. Simmer until
   thickened, 13 to 15 minutes. Season with salt and pepper.


3. Meanwhile, dice the tomatoes and cucumbers and combine
   in a bowl with the remaining red onion; season with salt. Let sit
   5 minutes, then drain off any liquid. Add the lemon juice and
   more salt, if needed.


4. Warm the tortillas as the label directs. Top with the rice, forming
   a log in the center, then top with the chickpeas. Add 2 tablespoons
   yogurt and 2 tablespoons of the tomato-cucumber salsa to each
   tortilla. Fold in the sides of the tortillas and roll up. Serve with the
   remaining yogurt and salsa.

Per serving: Calories 550; Fat 16 g (Saturated 8 g); Cholesterol 27 mg;
Sodium 1,061 mg; Carbohydrate 87 g; Fiber 11 g; Sugars 11 g; Protein 18 g

SHRIMP, WHITE BEAN AND KALE STEW

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

3 tablespoons extra-virgin olive oil, plus more for topping

2 links fully cooked Spanish-style chorizo (about 6 ounces total),

halved lengthwise and cut into ½-inch-thick half-moons

1 onion, chopped

3 cloves garlic, minced

1 small bunch curly kale (about 1 pound),

trimmed and chopped

Kosher salt and freshly ground pepper

1 15-ounce can white beans, undrained

1 cup low-sodium chicken broth

2 fresh bay leaves

½ baguette or 1 demi baguette, halved lengthwise

and cut into pieces

12 ounces peeled and deveined medium shrimp

1. Heat the olive oil in a dutch oven over medium-high heat. Add
   the chorizo and cook, stirring occasionally, until the edges are
   browned, 3 to 5 minutes. Add the onion and garlic and cook,
   stirring occasionally, until softened and lightly browned, about
   5 minutes. Add the kale, season with salt and pepper and cook
   until wilted, about 3 minutes. Stir in the white beans, chicken
   broth, 1 cup water and a pinch of salt. Add the bay leaves. Bring
   to a boil, then reduce to a simmer; cover and cook until the kale
   is tender, about 5 minutes.


2. Meanwhile, preheat the broiler. Put the baguette pieces cut-
   side up on a baking sheet and broil until toasted, 2 to 3 minutes.


3. Season the shrimp with salt and pepper. Add to the simmering
   stew, cover and cook until opaque, about 3 minutes. Season
   the stew with salt, if needed. Discard the bay leaves, then
   divide the stew among bowls. Drizzle with more olive oil and
   serve with the bread.
   Per serving: Calories 680; Fat 33 g (Saturated 8 g); Cholesterol 145 mg;
   Sodium 1,668 mg; Carbohydrate 57 g; Fiber 9 g; Sugars 6 g; Protein 39 g

52 FOOD NETWORK MAGAZINE ●MARCH 2020