Chickpea, Shrimp, And Chorizo Pita Sandwiches Recip

Name: Chickpea, Shrimp, And Chorizo Pita Sandwiches Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small pitas; 4 to 6 tablespoons olive oil; 8 ounces Spanish chorizo, finely chopped; 24 26/30 shrimp, peeled and deveined; Salt and pepper; 4 garlic cloves, thinly sliced; 2 teaspoons finely grated zest and 2 tablespoons juice from 2 lemons; 1/2 teaspoon red pepper flakes; 2 (14-ounce) cans chickpeas, rinsed and drained; 1 1/4 cups chicken broth; 2 packed cups arugula, finely chopped

Servings: persons

4 small pitas
4 to 6 tablespoons olive oil
8 ounces Spanish chorizo, finely chopped
24 26/30 shrimp, peeled and deveined
Salt and pepper
4 garlic cloves, thinly sliced
2 teaspoons finely grated zest and 2 tablespoons juice from 2 lemons
1/2 teaspoon red pepper flakes
2 (14-ounce) cans chickpeas, rinsed and drained
1 1/4 cups chicken broth
2 packed cups arugula, finely chopped

1
Adjust oven rack to middle position and preheat oven to 300u00b0F. Brush pitas on both sides with 2 tablespoons olive oil. Arrange pitas on baking sheet and place in oven.
2
Heat 2 tablespoons oil in large skillet over medium-high heat until beginning to smoke. Add chorizo and sautee until beginning to crisp and render, 2 to 3 minutes. With slotted spoon, transfer to large bowl. Reserve rendered fat, leaving 1 tablespoon in skillet.
3
Pat shrimp dry with paper towels and season with salt and pepper. Add shrimp, garlic, and lemon zest to skillet and cook, tossing, until golden and opaque, 2 to 3 minutes. Transfer to bowl with chorizo.
4
Add 2 tablespoons reserved chorizo fat to skillet; if there is not enough fat, make up amount with olive oil. Add chickpeas and cook 1 minute. Add chicken broth and cook over medium heat, mashing chickpeas with cooking spoon, until most of the broth is absorbed, about 5 minutes. Remove from heat and season with salt and pepper. Stir in lemon juice and arugula.
5
Transfer pitas to cutting board and trim off about 1/3-gently open pocket.
6
Divide chickpea mixture among pitas. Divide shrimp-chorizo mixture among pitas. Serve.

1855

kcal

Calories

105

Fat

Carbs

183

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 small pitas, 4 to 6 tablespoons olive oil, 8 ounces Spanish chorizo, finely chopped, 24 26/30 shrimp, peeled and deveined, and more.

Yes, Chickpea, Shrimp, And Chorizo Pita Sandwiches Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea, Shrimp, And Chorizo Pita Sandwiches Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions