Harissa Shrimp and Chickpeas
Ingredients
-
1
teaspoon
extra virgin olive oil
-
2
cloves
garlic, sliced thin
-
1
10 ounce jar
mild harissa sauce
-
2
15-ounce cans
chickpeas or white beans, rinsed and drained
-
1
pound
peeled and deveined jumbo shrimp
-
½
lemon
juice
-
4
tablespoons
chopped mint and/or cilantro
-
to taste
crusty bread (optional for serving)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced garlic and cook until nearly golden, about 1 minute.
- Reduce the heat to low and add the harissa, ¼ cup water, and chickpeas.
- Bring the mixture to a boil and cover, then simmer for 5 minutes.
- Add the shrimp, cover again, and cook until the shrimp are cooked through, about 2 to 3 minutes.
- Squeeze lemon juice over the dish and garnish with chopped herbs.
- Divide the mixture into 4 bowls and serve.
Nutrition Facts (estimated)
Servings
4
Calories
283
Total fat
9g
Total carbohydrates
24.5g
Total protein
28.5g
Sodium
765.5mg
Cholesterol
172.5mg
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