Harissa Shrimp with Crispy Chickpea Crumble

This weeknight-friendly dinner brings bold North African flavor to the Mediterranean table. Plump shrimp are marinated in smoky, spicy harissa paste and extra virgin olive oil, then seared quickly until just cooked through and lightly charred at the edges. They rest atop a bed of garlicky wilted greens, which soak up all the harissa-spiced pan juices for an extra layer of flavor. The real star of the show is the crispy chickpea crumble: chickpeas are smashed and tossed with breadcrumbs, garlic, and warm spices, then toasted in olive oil until deeply golden and crunchy. Scattered generously over the shrimp and greens, it adds a satisfying textural contrast and a boost of plant-based protein and fiber, keeping this dish squarely in line with Mediterranean diet principles. Ready in under 40 minutes, this recipe delivers on heart-healthy fats, lean seafood protein, legumes, and leafy greens all in one skillet-to-table meal. Serve it with a lemon wedge and a glass of chilled white wine for an easy, restaurant-quality dinner that fits a sustainable, whole-food lifestyle.

Ingredients

• 1.5 lblarge shrimp, peeled and deveined, tails on or off
• 3 tbspharissa paste, plus extra for serving
• 5 tbspextra virgin olive oil, divided
• 4 clovegarlic, minced, divided
• 1 wholelemon, zested and juiced
• 1 15 oz cancanned chickpeas, drained, rinsed, and patted dry
• 0.5 cupwhole wheat breadcrumbs
• 1 tspground cumin
• 0.5 tspsmoked paprika
• 8 cupBaby spinach or Swiss chard, roughly chopped if using chard
• 1 tspsalt, divided, or to taste
• 0.5 tspblack pepper, freshly ground
• 2 tbspfresh parsley, chopped, for garnish
• 0.25 cupcrumbled feta cheese, optional, for serving

Method

No instructions listed.