I was trying to think of something creative to make with some beautiful shrimp that I picked up last week. Something light and easy for the summer.
We rarely eat chickpeas, except at a salad bar... I've never thought they had much flavor. This is a recipe I found and thought I'd give it a try. These little chickpeas are good for Bill's cholesterol... that's a good thing.
Roasted Chickpeas with Shrimp
1 pound shrimp, peeled
1 can chickpeas
2 green onions sliced
2 tsp lemon juice
2 Tbs olive oil
1 tsp paprika
1/4 cup italian parsley
Preheat oven to 400°
Rinse the chickpeas and place in a bowl with onions, parsley, lemon juice and oil. Toss in paprika, generously salt and pepper to taste. Allow to sit until ready to roast. Peel and clean shrimp.
Pour the chickpeas onto a roasting pan. Place in a hot oven and roast for 10-15 minutes, stir. Top with shrimp and roast for another 5-10 minutes until the shrimp are pink and curled.
I was a sceptic until I tried a bite... this is wonderful! The chickpeas take on a different texture when roasted, the shrimp is perfect. No need for cocktail sauce, just a big salad and some napkins.