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Shrimp, Tomato, and Chickpea Stew

This is my back pocket recipe for when I want a satisfying, hearty meal that’s ready to eat in half an hour. The combination of chickpeas and shrimp in a garlicky tomato broth is especially good over my creamy Pumpkin Polenta. Chickpeas (garbanzo beans) are one food that’s common to all Blue Zones, the 5 places on earth with the most dementia-free centenarians. It’s not surprising that eating chickpeas, or any other legume, is associated with longevity. The fiber in beans help regulate blood sugar, insulin levels, and cholesterol. Randomized trials show that eating legumes on a regular basis is associated with a slimmer waist, less diabetes, and lower blood pressure — all factors that reduce our risk of Alzheimer’s and other dementias.

Serves 4-6

  1. Place a large saucepan over medium heat. When the pan is hot, add the olive oil and heat just until it starts to shimmer. Add the cherry tomatoes and the salt, and cook over low-medium heat until the tomatoes start to burst, about 10 minutes.
  2. Add the garlic and cook for another 2 minutes, stirring to make sure nothing sticks to the bottom of the pot.
  3. Add the white wine and cook for a few minutes to reduce the sauce.
  4. Fold in the chickpeas and place the shrimp atop the simmering sauce. Cover the pot and cook over low-medium heat until the shrimp turn pink, about 5 minutes.
  5. Taste; adjust the salt and add freshly ground pepper.
  6. Just before serving, sprinkle with fresh oregano.
  7. Serve with Pumpkin Polenta (see recipe at brainhealthkitchen.com), cauliflower couscous or rice, or forbidden rice.

Brain Health Notes:

BHK Cooking School Notes:

Reposted from Annie Fenn, M.D. and the Brain Health Kitchen.

READ MORE STORIES THAT MOVE HUMANITY FORWARD

READ MORE STORIES THAT MOVE HUMANITY FORWARD

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