• Karri Anne Cameron

HARISSA SHRIMP AND CHICKPEAS

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


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