Chickpea, Shrimp, and Chorizo Pita Sandwiches Recipe

By
María del Mar Cuadra
A headshot of Maria del Mar Cuadra, a contributing writer at Serious Eats.
María del Mar Cuadra
María del Mar Cuadra is a food stylist, recipe developer, and art director. She has written three cookbooks and worked for America's Test Kitchen.
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Updated August 30, 2018
20120319-127677-Sandwiched-Shrimp-Chorizo-Chickpea-PRIMARY.jpg

Recipe Details

Chickpea, Shrimp, and Chorizo Pita Sandwiches Recipe

Active 30 mins
Total 30 mins
Makes 4 sandwiches
Cook Mode (Keep screen awake)

Ingredients

  • 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

Directions

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

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

Special equipment

large skillet, slotted spoon, paper towels, large baking sheet

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