shrimp and chickpeas

This easy Harissa Shrimp and Chickpea dish is super fast, made all in one skillet, and takes under 10 minutes to make. A great way to use pantry and freezer staples.

Harissa Shrimp and Chickpeas

extra virgin olive oil

garlic (sliced thin)

chickpeas

jumbo shrimp

lemon

mint and/or cilantro

bread (optional for serving)

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.

Harissa Shrimp and Chickpeas is a quick, budget-friendly meal for a weeknight dinner made with some pantry and freezer staples. Canned white beans also work great in place of chickpeas.


Print full recipe: https://www.skinnytaste.com/harissa-shrimp-and-chickpeas/

10-Minute Harissa Shrimp and Chickpea

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Harissa Shrimp and Chickpeas

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