shrimp and chickpeas recipes
This shrimp and chickpeas recipe is a simple dish, and when they are finished with fresh herbs and lemon juice, which brighten up the whole dish.
Servings: 4
Calories: 257kcal
Equipment
- skillet
Ingredients
- 15- ounce can chickpeas or white beans rinsed and drained
- 1 pound peeled and deveined jumbo shrimp
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic sliced thin
- juice of 1/2 lemon
- 1 tsp. ground cumin
- Salt and freshly ground black pepper
- 2 tablespoons each of chopped cilantro
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 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, stirring occasionally, until the prawns are cooked through. about 3 to 4 minutes. add the ground cumin, salt, and freshly ground black pepper.
- Squeeze with lemon juice and garnish with chopped herbs.
Nutrition
Calories: 257kcal | Carbohydrates: 16g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1179mg | Potassium: 286mg | Fiber: 5g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 5mg | Calcium: 219mg | Iron: 5mg