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.
215-ounce can chickpeas or white beans, rinsed and drained
1poundpeeled and deveined jumbo shrimp
juice of 1/2 lemon
4tablespoonseach 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.