Garlic Shrimp and Chickpeas Friday, Dec 23 2011 

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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Quinoa Toss with Chickpeas and Herbs Tuesday, Mar 8 2011 

1 cup quinoa 
2 cups chicken broth or vegetable broth
2 ears fresh corn or 1 cup frozen corn, thawed 
1 15-oz. can chickpeas 
1/2 cup crumbled feta cheese 
1/4 cup finely chopped sweet onion
3 Tbsp. snipped fresh basil 
2 Tbsp. snipped fresh Italian (flat-leaf) parsley
1/4 cup olive oil
2 Tbsp. lemon juice
1 cup diced, cooked beets
Romaine leaves

1. Rinse quinoa in fine mesh sieve under cold running water;drain. In sauce pan bring broth to boiling. Add quinoa. Return to boiling, reduce heat. Simmer, covered, 15 minutes or until broth is absorbed. Remove from heat; set aside to cool.

2. Cut corn from cobs. Rinse and drain chickpeas. In bowl combine quinoa, corn, chickpeas, cheese, onion, and herbs. For dressing, in bowl whisk together oil, lemon juice, 1/2 teaspoon each salt and pepper. Add to quinoa mixture; toss to coat.

3. Cover and let stand at least 1 hour, or cover and refrigerate up to 24 hours. Bring to room temperature before serving. Stir in beets just before serving. Serve in bowls lined with romaine leaves.

MAKES 8 (1-CUP) SERVINGS.
Better Homes and Gardens, by Jessie Grearson, February 2010

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