Sunsets Shrimp Chickpea Garbanzo Pasta Recipes

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SUNSET'S SHRIMP & CHICKPEA (GARBANZO) PASTA



Sunset's Shrimp & Chickpea (Garbanzo) Pasta image

From the magazine's August 2007 edition: "Karen Schmitt, Phoenix - Schmitt created this quick one-pan dinner with the colors of an Arizona desert sunset in mind." Nutrition facts: 462 cal, 99 fat cal, 33g protein, 11g fat, 1.7g sat fat, 57g carb, 4.6g fiber, 882mg sodium, 142mg chol.

Provided by Heather3271

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
8 ounces mushrooms, sliced
1/2 teaspoon salt
4 garlic cloves, chopped
1/2 teaspoon red chili pepper flakes
1 (14 1/2 ounce) can whole canned tomatoes, chopped
2 (14 1/2 ounce) cans reduced-sodium chicken broth
1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans)
3/4 lb thin spaghetti
1 1/2 lbs shrimp, peeled and deveined
2 teaspoons fresh oregano, chopped
1 -2 tablespoon lemon juice
4 green onions, white and light green parts, thinly sliced
2 tablespoons parmesan cheese, finely shredded
1 tablespoon flat leaf parsley, chopped

Steps:

  • In a large frying pan with a tight-fitting lid, cook olive oil, mushrooms, and salt uncovered over high heat, stirring until mushrooms start to brown slightly, 3 to 5 minutes. Lower heat to medium-high, add garlic and chile flakes, and cook, stirring, until fragrant, 1 to 2 minutes. Add tomatoes, chicken broth, and chickpeas. Bring to a boil. Cover, reduce heat to low, and cook 20 minutes.
  • Break pasta into 2-inch pieces. Add pasta to vegetable mixture, cover, and simmer until pasta is cooked on the outside but still raw in the center, about 4 minutes. Add shrimp, cover, and cook until shrimp and pasta are cooked through, about 5 minutes. Stir in oregano and 1 tbsp lemon juice. Sprinkle with remaining lemon juice to taste. Garnish with green onions, parmesan, and parlsey. Serve hot.

Nutrition Facts : Calories 528.6, Fat 11.7, SaturatedFat 2.1, Cholesterol 222.3, Sodium 825.6, Carbohydrate 62.4, Fiber 4.8, Sugar 2.9, Protein 44

GARLIC SHRIMP AND CHICKPEAS



Garlic Shrimp and Chickpeas image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

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

SPAGHETTI WITH SHRIMP, CHICKPEAS, AND FETA



Spaghetti With Shrimp, Chickpeas, and Feta image

A light "dressing" for your spaghetti for a change of pace. This recipe calls for cooked shrimp, which you can buy either fresh or frozen or cook yourself.

Provided by threeovens

Categories     One Dish Meal

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb spaghetti
2 (15 ounce) cans chickpeas, rinsed and drained
1 lb large shrimp, cooked
3 roma tomatoes, seeded and chopped
4 ounces feta cheese, crumbled (about 1 cup)
2 tablespoons fresh basil or 2 tablespoons of fresh mint, chopped
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
lemon wedge
green olives (optional)
olive oil, for drizzling
salt & freshly ground black pepper

Steps:

  • Cook spaghetti in salted water according to package directions.
  • Add chickpeas and shrimp during last minute of cooking; drain and return to pot.
  • Stir in tomatoes, cheese, basil (or mint), lemon zest, lemon juice, and oregano. Season with salt and pepper.
  • Serve with lemon wedges and green olives, if desired; drizzle with olive oil.

SMASHED ZUCCHINI WITH CHICKPEAS AND PEANUTS



Smashed Zucchini With Chickpeas and Peanuts image

The contrasting flavors and textures in this dish might make you wonder - in a good way - "What is going on here?" First, raw zucchini is treated like cucumber, smashed and left to intensify with salt and lime juice. Next, it's showered with toasted chickpeas and peanuts, which are zingy from lime zest and citrusy spices like sumac or coriander. Offsetting the sweet crunch of zucchini and the fatty, crispy topping are thick rounds of jalapeño. Eat this quick mix with whole grains, tortillas or pita, yogurt, Cotija or another crumbly cheese, salad greens or soft-boiled eggs.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, vegetables, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 1/2 to 2 pounds zucchini (about 3 to 4 medium)
1 jalapeño, halved lengthwise, stemmed and sliced into 1/8-inch-thick half-moons
2 limes, 1 zested and juiced, the other cut into wedges for serving
Kosher salt (such as Diamond Crystal)
1/4 cup extra-virgin olive oil, plus more for serving
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed and patted dry
1/4 cup roasted peanuts (salted or unsalted)
1 1/2 teaspoons ground sumac, coriander or a coriander-based spice blend like baharat or berbere

Steps:

  • Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
  • Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
  • Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).

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2010-04-07 Directions. Step 1. 1. In a large frying pan with a tight-fitting lid, cook olive oil, mushrooms, and salt, uncovered, over high heat, stirring until …
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3/5 (22)
Total Time 40 mins
Estimated Reading Time 2 mins
Calories 462 per serving
  • In a large frying pan with a tight-fitting lid, cook olive oil, mushrooms, and salt, uncovered, over high heat, stirring until mushrooms start to brown slightly, 3 to 5 minutes. Lower heat to medium high, add garlic and chile flakes, and cook, stirring, until fragrant, 1 to 2 minutes. Add tomatoes, chicken broth, and chickpeas. Bring to a boil. Cover, reduce heat to low, and cook 20 minutes.
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