Makes 2 servings
Macros: 379cal, fat 10g, carbs 36g, protein 34g, fibre 9g
Ingredients:
1 teaspoon extra virgin olive oil
1 tbsp minced garlic
5 ounce mild harissa sauce
15-ounce can chickpeas or other beans of choice, rinsed and drained
1/2 pound peeled and deveined jumbo shrimp
juice of 1/2 lemon
1 tablespoons each of fresh chopped mint and/or cilantro
Directions:
Heat oil in a large skillet over medium heat. When hot add the garlic, and cook to nearly golden, about 1 minute.Reduce heat to low and add the harissa, 1/4 cup water and chickpeas. Bring to a boil and cover. Simmer on medium-low 5 minutes to let the flavors meld. Add the shrimp, cover and cook until the shrimp are cooked through and no longer opaque, about 2 to 3 minutes. Squeeze with lemon juice and garnish with the chopped fresh herbs. Divide into 2 equal portions
Comments