Best 2 Gluten Free Harissa Skillet Shrimp With Spinach And Chickpeas Recipes

Indulge in a culinary journey with our enticing Gluten-Free Harissa Skillet Shrimp with Spinach and Chickpeas. This vibrant dish tantalizes your taste buds with a harmonious blend of flavors and textures. Succulent shrimp, tender spinach, and hearty chickpeas come together in a skillet, infused with the bold and spicy flavors of harissa paste. This North African condiment adds a fiery kick that is balanced by the sweetness of roasted red peppers and the tanginess of lemon juice. As you savor each bite, you'll be transported to the vibrant streets of Marrakech, where the aromatic spices fill the air.

But that's not all! This recipe article also features a collection of equally delightful dishes that will satisfy your cravings for diverse and flavorful meals. Embark on a culinary adventure with our selection of recipes, ranging from hearty soups to refreshing salads and delectable desserts. Discover the simplicity and elegance of our 5-Ingredient Creamy Pesto Pasta, where the vibrant flavors of basil and Parmesan cheese create a symphony of taste. Experience the warmth and comfort of our Italian Sausage and Kale Soup, a savory broth brimming with tender sausage, hearty kale, and a medley of vegetables. Indulge in the vibrant colors and textures of our Rainbow Summer Rolls with Peanut Dipping Sauce, a refreshing and healthy appetizer that is perfect for any occasion. And for a sweet ending, treat yourself to our decadent Flourless Chocolate Torte, a rich and indulgent dessert that is sure to satisfy your chocolate cravings.

With this comprehensive recipe article, you'll have a treasure trove of culinary delights at your fingertips. From the spicy kick of our Harissa Skillet Shrimp to the comforting warmth of our Italian Sausage and Kale Soup, these recipes cater to every palate and occasion. So, gather your ingredients, prepare your taste buds, and let the cooking adventure begin!

Let's cook with our recipes!

GARLIC SHRIMP AND CHICKPEAS

Garlic Shrimp and Chickpeas image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 15-ounce cans chickpeas, drained and rinsed
6 tablespoons extra-virgin olive oil
Kosher salt
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
3 cloves garlic, minced
1 teaspoon finely grated lemon zest
1/2 teaspoon red pepper flakes
1/2 cup roughly chopped fresh parsley
Lemon wedges, for serving

Steps:

Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.
Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.
Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.

Nutrition Facts : Calories 559, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 215 milligrams, Sodium 984 milligrams, Carbohydrate 40 grams, Fiber 9 grams, Protein 41 grams

CHICKPEAS WITH BABY SPINACH

Chickpeas With Baby Spinach image

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, weekday, main course

Time 30m

Yield Serves three

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt
Freshly ground black pepper, to taste
1 tablespoon tomato paste
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne, to taste
1 (6-ounce) bag baby spinach

Steps:

Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you save time and avoid any scrambling during the cooking process.
Use Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, opt for fresh vegetables, herbs, and spices.
Don't Overcook the Shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will become tough and chewy.
Season Generously: Don't be afraid to season your dish generously. Harissa is a flavorful spice blend, but it can easily be overpowered by other ingredients. Taste your dish as you go and adjust the seasonings accordingly.
Serve Immediately: This dish is best served immediately after it is cooked. The shrimp will be at its best and the spinach will still be bright and green.

Conclusion:

This gluten-free harissa skillet shrimp with spinach and chickpeas is a quick, easy, and delicious meal that is perfect for a weeknight dinner. The harissa spice blend gives the shrimp, spinach, and chickpeas a flavorful and slightly spicy kick. Serve it over rice or quinoa for a complete meal.