Chickpea, Shrimp, And Chorizo Pita Sandwiches Recipe

• 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. Adjust oven rack to middle position and preheat oven to 300u0b0F. 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 sautee 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.

pitas, olive oil, spanish chorizo, shrimp, salt, garlic, lemons, red pepper, chickpeas, chicken broth, arugula

Taken from www.seriouseats.com/recipes/2012/03/chickpea-shrimp-and-chorizo-pitas-sandwiches.html (may not work)