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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.