Serves: 6 servings
2 (15 oz) cans chickpeas, drained and rinsed
1½ pounds shrimp, peeled with tails intact
2 Tbsp olive oil
3 Tbsp lemon juice (1 lemon)
3 cloves garlic, minced
1 tsp. grated lemon zest
½ tsp. red pepper flakes
½ cup parsley, chopped
1½ tsp. sea salt
1 lemon, sliced
Preheat oven to 450 degrees F.
Rinse and drain your chickpeas and toss with one tablespoon of olive oil and a ½ teaspoon of salt. Arrange chickpeas in a layer on the bottom of your baking dish and bake for about 20 minutes, until golden.
Meanwhile, toss your shrimp, one tablespoon of olive oil, juice of one lemon, garlic, lemon zest, red pepper flakes and one teaspoon of salt in a large bowl. Allow shrimp mixture to marinate for 10 to 15 minutes.
Once your chickpeas have finished baking, spread your shrimp mixture over the roasted chickpeas and place a few lemon slices over top. Return your dish to the oven and bake for 5 to 8 minutes longer. Shrimp should be pink in color. Once done cooking, squeeze additional lemon juice over top and garnish with chopped parsley. Enjoy!
Recipe adapted from Food Network Magazine