A rich and satisfying one-pot weeknight dinner that’s on the table in 30 minutes flat.
This easy dinner is bursting with flavor thanks tosmoky chorizo, which adds an instant boost to any meal.
And it couldn’t be easier to make.
Photo: Greg DuPree
Simply add sweet, extra-large shrimp to vibrant tomato-braised chickpeas, and dinner is ready.
Serve leftovers over pasta, rice, or with a slice of crusty bread.
This recipe was developed by Anna Theoktisto.
can chickpeas, drained and rinsed
.50cupdry white wine, or 1/2 cup chicken broth plus 1 Tbsp.
Add chorizo; cook, stirring often, until beginning to brown and crisp, about 4 minutes.
Add shallot; cook, stirring constantly, until fragrant, about 1 minute.
Stir in tomatoes, chickpeas, wine, and salt; bring to a simmer over medium-high.
Partially cover and cook, stirring often, until tomatoes begin to break down, 6 to 8 minutes.
Uncover; gently mash tomatoes with a wooden spoon.
Meanwhile, toss together arugula, lemon juice, and remaining 1 tablespoon oil in a medium bowl.
Serve topped with shrimp mixture.
2,000 calories a day is used for general nutrition advice.
