Active 15 minutes, Total 35 minutes, SERVES 4

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

Position a rack in the upper third of the oven and preheat to 450 degrees. Toss the chickpeas with 1 tablespoon olive oil and ½ 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.

Per serving: Calories 559; Fat 25g (Saturated 3g); Cholesterol 215 mg, Sodium 984 mg Carbohydrate 40g; Fiber 9g; Protein 41g

Food Network Magazine, April 2011, Page 84

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