Ingredients
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1
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2
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1
-
2
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1
-
-
4
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-
-
-
-
-
-
-
Directions
Harissa Shrimp and Chickpeas is a quick, budget-friendly meal for a weeknight dinner made with some pantry and freezer staples. Canned white beans also work great in place of chickpeas. This recipe cooks in under ten minutes! The only prep is chopping the garlic and herbs. So easy!,,The shrimp and chickpeas simmer in the skillet with the harissa, and then they are finished with fresh herbs and lemon juice, which brighten up the whole dish.,Substitute parsley for the mint or cilantro.,Substitute white beans, like cannellini or great northern beans, for the canned chickpeas.,Lemon Chili Shrimp Quinoa Bowl,Spicy Shrimp Fried Rice,Buffalo Shrimp Lettuce Wraps,Mexican Shrimp Diablo,Air Fryer Cajun Shrimp
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Steps
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1
Done
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Heat Oil in a Large Skillet Over Medium Heat When Hot Add the Garlic, and Cook to Nearly Golden, About 1 Minute Reduce Heat to Low and Add the Harissa, 1/4 Cup Water and Chickpeas Bring to a Boil and Cover Simmer on Medium-Low 5 Minutes to Let the Flavors Meld |
|
2
Done
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Add the Shrimp, Cover and Cook Until the Shrimp Are Cooked Through and No Longer Opaque, About 2 to 3 Minutes. |
|
3
Done
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Squeeze With Lemon Juice and Garnish With Chopped Herbs. Divide in 4 Bowls. |
