Garlic Shrimp and Chickpeas

We found a new dish that was fabulous and we decided to share. We got the dish from Food Network Magazine's April 2011 issue. The recipe below is not the exact recipe from the magazine.  We made the changes based on what we had in the house and Art's dietary restrictions. It turned out great.

2     15-ounce cans Chickpeas, drained and rinsed
3     tablespoons olive oil
1/2  teaspoon salt
1     pound Shrimp, peeled, deveined and tails removed
1     teaspoon lemon juice
1/2  teaspoon crushed red pepper
1     teaspoon dried parsley


1. Position a rack in the upper third of the oven and preheat to 450 degrees, toss chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.

2. Meanwhile, toss shrimp with 2 tablespoons olive oil, the garlic, lemon juice, and crushed red pepper in a medium bowl. Marinate 10 minutes.

3. Remove baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes.