Ingredients
SERVES 4
– 300 g black chickpeas
– 300 g shrimp peeled and deveined
– 1 garlic clove
– EVO to taste
– parsley chopped
– 1-2 lemons juiced
Directions
Soak the chickpeas for 12 hours in cold water, then rinse, drain and cook the chickpeas for ab. 90 minutes in abundant salted water. Once cooked, drain and set the chickpeas aside. Meanwhile, in a saucepan, heat a little EVO and gently sauté garlic along with parsley. Then, add in the shrimps, stir to season and let cook for 5-6 minutes with the lid on. Be careful not to overcook them otherwise they would become too small and hard. Let the shrimp cool before adding them, together with their cooking sauce, to the chickpeas. At this point, mix well and dress with some lemon juice. Keep the salad a few hours in the fridge to ripe its flavour before serving it.
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