Chickpea, Shrimp, and Chorizo Pita Sandwiches

Name: Chickpea, Shrimp, and Chorizo Pita Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters packed cups arugula, finely chopped; 794 grams chickpeas, rinsed and drained; 296 milliliters chicken broth; 4 garlic cloves, thinly sliced; 2 teaspoons finely grated zest and 2 tablespoons juice from 2 lemons; 4 Tbsps olive oil; 4 smalls pitas; 1 teaspoons red pepper flakes; 4 servings Salt and pepper; 25 shrimp, peeled and deveined; 227 grams Spanish chorizo, finely chopped

Chickpea, Shrimp, and Chorizo Pita Sandwiches is a dairy free main course. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 759 calories, 37g of protein, and 41g of fat each. A mixture of garlic cloves, chickpeas, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Adjust oven rack to middle position and preheat oven to 300°F.

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Oven

Brush pitas on both sides with 2 tablespoons olive oil. Arrange pitas on baking sheet and place in oven.

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Olive Oil

Pita

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Baking Sheet

Oven

Heat 2 tablespoons oil in large skillet over medium-high heat until beginning to smoke.

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Cooking Oil

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Frying Pan

Add chorizo and sautée until beginning to crisp and render, 2 to 3 minutes. With slotted spoon, transfer to large bowl. Reserve rendered fat, leaving 1 tablespoon in skillet.

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Chorizo

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Slotted Spoon

Frying Pan

Bowl

Pat shrimp dry with paper towels and season with salt and pepper.

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Salt And Pepper

Shrimp

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Paper Towels

Add shrimp, garlic, and lemon zest to skillet and cook, tossing, until golden and opaque, 2 to 3 minutes.

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Lemon Zest

Garlic

Shrimp

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Frying Pan

Transfer to bowl with chorizo.

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Chorizo

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Bowl

Add 2 tablespoons reserved chorizo fat to skillet; if there is not enough fat, make up amount with olive oil.

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Olive Oil

Chorizo

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Frying Pan

Add chickpeas and cook 1 minute.

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Chickpeas

Add chicken broth and cook over medium heat, mashing chickpeas with cooking spoon, until most of the broth is absorbed, about 5 minutes.

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Broth

Chickpeas

Remove from heat and season with salt and pepper. Stir in lemon juice and arugula.

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Salt And Pepper

Lemon Juice

Arugula

Transfer pitas to cutting board and trim off about 1/3—gently open pocket.

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Pita

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Cutting Board

Divide chickpea mixture among pitas. Divide shrimp-chorizo mixture among pitas.

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Chickpeas

Chorizo

Shrimp

Pita

Serve.

Equipment

Ingredients

Servings:

473milliliters

packed cups arugula, finely chopped 794grams

chickpeas, rinsed and drained 296milliliters

chicken broth 4

garlic cloves, thinly sliced 2teaspoons

finely grated zest and 2 tablespoons juice from 2 lemons 4Tbsps

olive oil 4smalls

pitas 1teaspoons

red pepper flakes 4servings

Salt and pepper 25

shrimp, peeled and deveined 227grams

Spanish chorizo, finely chopped

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.