Shrimp, Chickpea & Mini Kumato® Bake


4Shrimp, Chickpea & Mini Kumato® BakeServes 4

Prep Mins

55 Mins 25 Mins 30 Mins

Total Mins



  • 4 Tbsp. unsalted butter
  • 1 medium sweet onion, chopped
  • 2 containers Mini Kumato®, divided
  • 2 Tbsp. diced Calabrian chiles, divided
  • 1 14-ounce can chickpeas, drained
  • 1 lb. jumbo shrimp, peeled and deveined 
  • Oregano leaves, for garnish
  • Feta, for serving
  • Crusty bread, for serving


  • Preheat the oven to 350°F.
  • In a large sauté pan, heat the butter over medium-low heat. Once bubbling, add the onions and allow to sauté until translucent. Add in 1 container of the Mini Kumato® tomatoes and 1 Tbsp. of the chiles and continue to cook until tomatoes are soft and beginning to break down. Transfer the sauce to a blender or food processor and process until smooth. Reserve.
  • Halve the remaining Mini Kumato® tomatoes. Using individual ramekins or a medium oven-safe skillet, add enough tomato sauce to fill the bottom third layer of the baking dish. Then, evenly arrange the shrimp, halved Mini Kumato® tomatoes, chickpeas, and remaining chiles in the dish(es). 
  • Bake in the oven for 10-12 minutes or until the shrimp are cooked through.  
  • Top with oregano leaves and serve with feta and crusty bread.

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