Seafood Mix with Garbanzo Beans

This dish comes from the April 2011 issue of Food Network Magazine. It is so simple and delicious. At one point we were making this dish every week and I had to ask that we make it at least every other so we didn't risk getting tired of it.

Garlic Shrimp and Chickpeas
(adapted from Food Network Magazine's Garlic Shrimp and Chickpeas)

Serves 4

2 x 15 oz cans chickpeas, drained and rinsed
Olive oil
Kosher salt
1 1/4 lbs shrimp, peeled and deveined (we actually buy a mixed bag of frozen seafood from TJs that contains shrimp, scallops, and squid)
6 cloves minced garlic (This is already an increase from the 3 that the recipe recommends)
1 tsp grated lemon zest
1 tsp red pepper flakes (This is a doubling from the original recipe. I love the kick that red pepper flakes provide)
1/2 cup chopped parsley
Lemon wedges

Preheat oven to 450 F. Toss chickpeas with 1 tbsp olive oil and 1/2 tsp salt. Spread out into a singe layer on a baking dish and bake until golden, approximately 20 minutes.

Toss seafood (whether you use just shrimp or a seafood mix) with 4 tbsp olive oil, minced garlic, lemon zest, red pepper flakes, and 1 tsp salt and let marinate 10 minutes.

Spread the marinated seafood over the cooked chickpeas and return to the oven until the seafood is done. We go based on whether the shrimp is cooked and pink. Drizzle the remaining 1 tbsp olive oil over the cooked dish and serve with parsley and lemon wedges.

This is one of our favorite dishes lately. The freshly squeezed lemon juice goes so well with the flavors of the seafood marinade and the chickpeas. I personally love the flavor and texture of chickpeas and need to find new ways to add them to my dinner recipes.