Mediterranean Shrimp with Chickpeas and Feta

You get juicy shrimp on spiced chickpeas, sweet roasted tomatoes and creamy feta. The dish is ready in about 35 minutes and suits an evening for two.

By Charly · 2 servings · 35 minutes

Ingredients

• 250 g Shrimp, raw and peeled
• 1 Dose Chickpeas, drained
• 250 g Cherry tomatoes
• 100 g Spinach
• 1 Stück Onion
• 2 Stück Garlic cloves
• 100 g Feta
• 3 EL Olive oil
• 1 Stück Lemon, juice
• 1 TL Paprika powder, sweet
• 1 TL Oregano, dried
• 1 Bund Parsley
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C top and bottom heat.
2. Halve the cherry tomatoes and place them on a baking sheet with 1 tbsp olive oil, salt and pepper.
3. Slide the sheet into the oven for about 15 minutes, until the tomatoes are soft and slightly burst.
4. Finely dice the onion and slice the garlic cloves thinly.
5. Heat 1 tbsp olive oil in a large pan and sweat the onion and garlic for about 3 minutes until translucent.
6. Add the chickpeas along with a little of their liquid, season with paprika powder and oregano, and let everything simmer for 5 minutes.
7. Add the spinach and stir it in until it wilts.
8. Fry the shrimp in a second pan with 1 tbsp olive oil for two to three minutes, until they are pink, and season them lightly with salt.
9. Crumble the feta and add the roasted tomatoes to the chickpea pan.
10. Plate everything, place the shrimp on top and sprinkle the dish with feta and chopped parsley. Drizzle with the lemon juice.