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Chickpea, Shrimp, and Chorizo Pita Sandwiches

Chickpea, Shrimp, and Chorizo Pita Sandwiches

Chickpea, Shrimp, and Chorizo Pita Sandwiches

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About This Recipe

Yield:Makes 4 sandwiches
Active time:30 minutes
Total time:30 minutes
Special equipment:large skillet, slotted spoon, paper towels, large baking sheet
This recipe appears in: Sandwiched: Chickpea, Shrimp, and Chorizo Pitas


  • 4 small pitas
  • 4 to 6 tablespoons olive oil
  • 8 ounces Spanish chorizo, finely chopped
  • 24 26/30 shrimp, peeled and deveined
  • Salt and pepper
  • 4 garlic cloves, thinly sliced
  • 2 teaspoons finely grated zest and 2 tablespoons juice from 2 lemons
  • 1/2 teaspoon red pepper flakes
  • 2 (14-ounce) cans chickpeas, rinsed and drained
  • 1 1/4 cups chicken broth
  • 2 packed cups arugula, finely chopped


  1. 1

    Adjust oven rack to middle position and preheat oven to 300°F. Brush pitas on both sides with 2 tablespoons olive oil. Arrange pitas on baking sheet and place in oven.

  2. 2

    Heat 2 tablespoons oil in large skillet over medium-high heat until beginning to smoke. Add chorizo and sautée until beginning to crisp and render, 2 to 3 minutes. With slotted spoon, transfer to large bowl. Reserve rendered fat, leaving 1 tablespoon in skillet.

  3. 3

    Pat shrimp dry with paper towels and season with salt and pepper. Add shrimp, garlic, and lemon zest to skillet and cook, tossing, until golden and opaque, 2 to 3 minutes. Transfer to bowl with chorizo.

  4. 4

    Add 2 tablespoons reserved chorizo fat to skillet; if there is not enough fat, make up amount with olive oil. Add chickpeas and cook 1 minute. Add chicken broth and cook over medium heat, mashing chickpeas with cooking spoon, until most of the broth is absorbed, about 5 minutes. Remove from heat and season with salt and pepper. Stir in lemon juice and arugula.

  5. 5

    Transfer pitas to cutting board and trim off about 1/3—gently open pocket.

  6. 6

    Divide chickpea mixture among pitas. Divide shrimp-chorizo mixture among pitas. Serve.


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