Chickpeas With Prawns Recipes

GARLIC SHRIMP AND CHICKPEAS

Garlic Shrimp and Chickpeas image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 15-ounce cans chickpeas, drained and rinsed
6 tablespoons extra-virgin olive oil
Kosher salt
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
3 cloves garlic, minced
1 teaspoon finely grated lemon zest
1/2 teaspoon red pepper flakes
1/2 cup roughly chopped fresh parsley
Lemon wedges, for serving

Steps:

Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.
Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.
Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.

Nutrition Facts : Calories 559, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 215 milligrams, Sodium 984 milligrams, Carbohydrate 40 grams, Fiber 9 grams, Protein 41 grams

PRAWN, CHICKPEA & PARSLEY SALAD

Prawn, chickpea & parsley salad image

A perfect sharing salad that requires no cooking - mix shellfish with canned pulses, herbs and lemon

Provided by Barney Desmazery

Categories Buffet, Side dish

Time 10m

Yield Serves 6 alone or 10 with other dishes

Number Of Ingredients 5

Ingredients

300g peeled, cooked large prawn
400g can chickpea , drained
½ a small bunch parsley , roughly chopped
juice 1 lemon
2 tbsp olive oil

Steps:

Mix prawns with chickpeas and parsley. Add lemon juice, olive oil and some seasoning. Chill until needed. Can be made the night before.

Nutrition Facts : Calories 117 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium

SMOKY PRAWN, FISH & CHICKPEA ONE-POT

Smoky prawn, fish & chickpea one-pot image

Make this easy one-pan dish for dinner. Whole prawns make it feel special, but for a more budget-friendly version, you can replace them with smaller peeled prawns

Provided by Cassie Best

Categories Dinner

Time 1h10m

Number Of Ingredients 15

Ingredients

3 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, thinly sliced
2 tsp smoked paprika
150g chorizo, sliced
125ml white wine
pinch of saffron
400g can peeled plum tomatoes
2 bay leaves
pinch of caster sugar
400g can chickpeas, drained
4 x 120g chunky white fish fillets (such as coley, cod or haddock), skin and pin bones removed
8 large prawns, shells and heads on
handful of flat-leaf parsley, chopped
crusty bread, to serve

Steps:

Heat the oil in a large saucepan or flameproof casserole over a medium heat, then reduce the heat to low and cook the onion for 10-15 mins until soft. Stir in the garlic, paprika and chorizo, and sizzle for a few minutes more until fragrant and the chorizo has released its oil.
Add the wine and saffron, turn up the heat to medium and bubble until most of the liquid has reduced, about 5 mins. Pour in the tomatoes and the juice from the can, crushing the tomatoes a little with the back of a spoon, then half-fill the can with water and pour this in, too. Add the bay leaves, some seasoning and the sugar, then partially cover with a lid and bring to a simmer. Cook for 10-15 mins until the tomatoes have broken down and the sauce has reduced a little.
Tip in the chickpeas and return to a simmer, then gently place the fish fillets on top of the stew. Cover and cook for 3 mins until the fish is just opaque. Scatter the prawns around the fish fillets, then cover again and cook over a medium-low heat for another 5 mins, turning the prawns after 3 mins, until pink and cooked through. Scatter with the parsley, then serve in bowls with crusty bread for mopping up the stew.

Nutrition Facts : Calories 476 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 1.9 milligram of sodium

SPICY SHRIMP AND CHICKPEA SALAD

Spicy Shrimp and Chickpea Salad image

This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you're sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.

Provided by Yasmin Fahr

Categories dinner, weekday, salads and dressings, main course

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 12

Ingredients

1 medium lemon, zested and juiced
1 lime, zested and halved
1 teaspoon Dijon mustard
5 tablespoons olive oil
Kosher salt and black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
1/2 small red onion, diced (about 1/4 cup)
1 Fresno chile or jalapeño, cut into thin coins or seeded and diced
1 packed cup parsley leaves and tender stems, roughly chopped
2 large garlic cloves, grated or minced
1/2 teaspoon red-pepper flakes
1 pound shrimp, peeled and deveined, patted dry

Steps:

In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.

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