Harissa 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.
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
- 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.
Video
Nutrition
Serving: 1bowl, Calories: 283kcal, Carbohydrates: 24.5g, Protein: 28.5g, Fat: 9g, Saturated Fat: 0.5g, Cholesterol: 172.5mg, Sodium: 765.5mg, Fiber: 9g, Sugar: 6g
- WW Points: 1