So I saw this recipe in a food magazine, and decided I MUST try it. It has several things that I love: shrimp, chickpeas, garlic and red pepper flakes. I've never had roasted chickpeas before. I'm so glad that I did. The texture is amazing, and the color is really beautiful.
This recipe had me at Hello. I have tweaked it some, because the original recipe had lots of oil. I love extra virgin olive oil, but I don't think it's absence distracts from the flavor. I used 100% canola oil spray instead; however, I left the EVOO in the recipe in case you want to enjoy the full fat flavor. I won't lie - a little fat usually makes most things taste great.
Either way, this recipe is so delicious, I will be making it on the regular. I'm gonna try is cold over some mixed salad greens with some fresh lemon vinaigrette. I have a feeling it's gonna be yummy. Enjoy!
Garlic Shrimp and Chickpeas
2 15-ounce cans chickpeas, drained and rinsed
6 tablespoons extra-virgin olive oil
(I use 100% canola oil spray instead - healthier)
Kosher salt
1 1/2 pounds medium shrimp, peeled and deveined
3 - 6 cloves garlic, minced
1 teaspoon finely grated lemon zest
1 teaspoon red pepper flakes
1/2 cup roughly chopped fresh baby spinach
Lemon wedges, for serving
