Dinner
Harissa Shrimp and Chickpeas
Garlic sizzles in olive oil until fragrant, then joins chickpeas and plump shrimp in a gently spiced harissa bath. Bright lemon and fresh herbs finish each bite with a burst of zest that clings to crusty bread.
- Total
- 12 min
- Prep
- 2 min
- Cook
- 10 min
- Serves
- 4
Nutrition per Serving
- Calories
- 283
- Protein
- 29g
- Carbs
- 25g
- Fat
- 9g
- Fiber
- 9g
- Sugar
- 6g
- Sodium
- 766mg
Ingredients
- 1 tsp extra virgin olive oil
- 2 clove garlic (sliced thin)
- 1 10 ounce jar mild harissa sauce ((I like Mina))
- 2 15-ounce can chickpeas or white beans, rinsed and drained
- 1 lb peeled and deveined jumbo shrimp
- juice of 1/2 lemon
- 4 tbsp each of chopped mint and/or cilantro
- crusty bread (optional for serving)
Instructions
- Heat oil in a large skillet over medium heat. When hot add the garlic, and cook to nearly golden, about 1 minute.
- Reduce heat to low and add the harissa, 1/4 cup water and chickpeas. Bring to a boil and cover. Simmer on medium-low 5 minutes to let the flavors meld.
- Add the shrimp, cover and cook until the shrimp are cooked through and no longer opaque, about 2 to 3 minutes.
- Squeeze with lemon juice and garnish with chopped herbs. Divide in 4 bowls.