Shrimp with Chickpea Mash

Ingredients

7 tablespoons olive oil
2 cloves garlic, chopped
2 (15-ounce) cans chickpeas, drained and rinsed
¾ cup chicken broth
Kosher salt and fresh ground pepper
½ cup diced onion
½ cup diced red pepper 		   1½ pounds extra-large shrimp, shelled and deveined
½ teaspoon red pepper flakes
½ cup white wine
2 teaspoons lemon zest
2 tablespoons chopped fresh parsley
1 tablespoon butter
 

Directions

  • Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add half of the garlic and cook for 1 minute. Add chickpeas, chicken broth, season with salt and pepper and cook until heated through, about 5 minutes. Using a potato masher or fork, mash the chickpeas. Taste and adjust seasoning with salt and pepper if necessary. Keep warm while you cook the shrimp.
  • Heat 3 tablespoons of olive oil in a large skillet over medium high heat. Add peppers and onions and cook for 2 minutes. Sprinkle the shrimp with salt and pepper and add to pan along with the remaining garlic and the red pepper flakes and cook for 3 to 4 minute, stirring occasionally, until shrimp are pink.
  • Add the white wine and cook for 1 minute. Stir in lemon zest, parsley and butter and cook for 1 minute. Taste and add more salt and pepper if necessary.
  • Transfer the chickpea mash to a serving dish. Pour the shrimp and sauce over top, drizzle with the remaining 1 tablespoon olive oil and serve immediately.