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Spanish Chickpeas + Shrimp

P1040230

I first tasted this Spanish Chickpeas + Shrimp dish tapas-style at a restaurant. The flavours were so delicious (and went SO well with a glass of Rioja) that I jotted down the basics in a note in my phone hoping to re-create it in my own kitchen later.

Fast forward a few years…I have tons of recipe idea notes in my phone and I’m finally getting around to trying some out.

This particular recipe worked out fabulously! I used cumin, chili powder and paprika to spice the dish and added kale for a nutritious boost.

My husband isn’t crazy about chickpeas so you can easily substitute potatoes for the chickpeas in this dish. You’ll need to sauté the potatoes for 5-7 minutes before you add the onions and peppers but it tastes just as good.

Another way to up the green-factor of this dish is to chop a couple handfuls of arugula, toss it in a splash of olive oil and put it right on top of the chickpeas and shrimp.

Spanish Chickpeas + Shrimp
Print Recipe
A savoury spanish-style dinner. The perfect blend of sautéed veggies and filling chickpeas and shrimp.
Servings Prep Time
2 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 10 minutes
Cook Time
15 minutes
Spanish Chickpeas + Shrimp
Print Recipe
A savoury spanish-style dinner. The perfect blend of sautéed veggies and filling chickpeas and shrimp.
Servings Prep Time
2 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 10 minutes
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Begin by dicing the onion, red pepper and kale. If using frozen shrimp, place in a bowl of cool water for 3-4 minutes to thaw. Open a can of chickpeas and rinse in a colander.
  2. Heat 2 tsp olive oil in a medium frying pan on medium heat. Add the onion and red pepper. Sauté for 2-3 minutes and add spices to pan, stirring to spread evenly over the onions and peppers. Sauté for another 2-3 minutes.
  3. Add chickpeas to pan and stir until some of the spices have started to coat them. Sauté for 5 minutes
  4. Add the kale and continue to sauté until bright green, about one minute.
  5. Move the veggies to the sides of the pan, and place the shrimp in the bottom of the pan with the additional 1 tsp olive oil. Shrimp cook quickly, so give them 1-2 minutes per side maximum. As soon as they turn pink they are ready.
  6. Split the entire dish between two plates and enjoy!
Recipe Notes

Add chopped arugula as a delicious topper to this dish when serving.

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