Harissa Shrimp and Chickpeas
—·Mediterranean
Ingredients
- 1 teaspoon extra virgin olive oil
- 2 cloves 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 pound peeled and deveined jumbo shrimp
- juice of 1/2 lemon
- 4 tablespoons each of chopped mint and/or cilantro
- crusty bread (optional for serving)
Instructions
4 steps
- 1
Heat oil in a large skillet over medium heat. When hot add the garlic, and cook to nearly golden, about 1 minute.
1 min - 2
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.
5 min - 3
Add the shrimp, cover and cook until the shrimp are cooked through and no longer opaque, about 2 to 3 minutes.
2 min - 4
Squeeze with lemon juice and garnish with chopped herbs. Divide in 4 bowls.
Progress
0 / 4 steps
Nutrition
Per serving (based on 4 servings)
Calories
283cal
Protein
28.5g
Carbs
24.5g
Fat
9.0g
Fiber
9.0g
Sugar
6.0g
Sodium
766mg
Saturated Fat
0.5g
