- 2 tbsp olive oil
- 1 red onion
- 3 tbsp diced garlic
- 1 jalepeno diced
- 1 tsp garam masala
- 1 tsp chili powder
- 1 tsp ground coriander
- 6 oz tomato paste organic
- 3 cups vegetable broth
- 1 medium sweet potato diced
- 1 lb shrimp, uncooked tail off, peeled
- 1 tsp ground cumin
- 1.5 cups dry roasted almond butter unsalted
- 15 oz chickpeas organic
- 2 cups tuscan kale stems removed, chopped
- 1/2 cup marcona almonds I used spicy ones from Sprouts
- thyme sprigs for topping
- 4 slices ciabatta bread lightly warmed
In a large pot, add 1 tbsp olive oil over medium heat for 1 minute. Add the red onion, garlic, and jalapeno and sauté for five minutes. Add in the coriander, chili powder, garam masala and tomato paste and let brown for 1 minute. Add the broth and diced sweet potato and let simmer for 15 minutes. While simmering, add remaining 1 tbsp of olive oil to a sauté pan. Skewer the shrimp and season with salt, pepper and cumin. Sauté on each side until the shrimp has turned pink and opaque Set aside. Add the almond butter and chickpeas to the pot and let simmer another 5 minutes. Add in the tuscan kale and cook another 2 minutes.Top with marcona almonds, thyme sprigs and shrimp skewers. Serve with crusty ciabatta bread.
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