Menu Enter a recipe name, ingredient, keyword...

Shrimp and Chickpea Tapas

By

Google Ads
Rate this recipe 4/5 (1 Votes)

Ingredients

  • Chickpeas
  • 1 c dried chickpeas, soaked overnight
  • 4 c chicken stock
  • 5 plum tomatoes, peeled and chopped
  • 2 tbsp parsley
  • 2 tsp thyme chopped
  • Shrimp
  • 3 tbsp olive oil
  • 6 cloves garlic, peeled and sliced paper-thin
  • 1 tbsp red chili flakes or to taste
  • 1 lb shrimp, peeled and deveined
  • 1 tsp kosher salt
  • 3 tbsp chives, finely chopped
  • Garnish
  • 1 c baby arugula, washed and picked

Details

Servings 4

Preparation

Step 1

Soak beans overnight in cold water. Drain and rinse. Combine with chicken stock, chopped tomatoes, parsley and thyme. Cook for 45 min to 1 hr or until chickpeas are tender. Drain and set aside, reserving any liquid separately.
Heat oil in skillet over med-high heat and add garlic and chili flakes. Saute for 1 to 2 min or until garlic is lightly browned.
Season shrimp with salt and add to pan. Continue to saute for 2 min or until shrimp are pink and slightly curled. Scrape into a bowl, reserve and keep warm.
Reheat same skillet and add beans. Saute for 1 min or until heated through. Add reserved cooking liquid and continue to cook for 5 to 8 min or until liquid is reduced and thickened. Add chives and place bean mixture in serving dish. Top with cooked shrimp and contents of the pan. Garnish with arugula.

You'll also love

Review this recipe

Cucumber and Chickpea Salad Sneaky Chickpea Burgers