This quick and easy dinner takes its cues from Spain—there’s smoky chorizo, earthy fennel seeds, and juicy tomatoes in the delicious broth. Into this flavorful mixture you’ll add fiber-rich chickpeas and juicy shrimp. Broiled, garlic-rubbed baguette allows you to sop up the juices. To make this meal even more filling, serve over rice or pasta. It’s a deceptively easy meal with impressive presentation, especially given that it comes together from pantry ingredients. Enjoy al fresco with a glass of light white wine.


Credit: Caitlin Bensel

Recipe Summary

30 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Thinly slice 4 cloves garlic. Cook chorizo and 2 tablespoons oil in a large saucepan over medium-high, stirring often, until chorizo begins to brown and crisp, about 4 minutes. Add sliced garlic and fennel seeds and cook, stirring constantly, until fragrant, about 1 minute. Add chickpeas, tomatoes, wine, and salt and bring to a simmer. Reduce heat to medium; cover and cook until tomatoes begin to break down, 6 to 8 minutes. Uncover; break up tomatoes with a wooden spoon. Stir in ½ cup water.

  • Add shrimp to pan and cook over medium, stirring often, until cooked through, 3 to 4 minutes. Remove from heat; stir in basil.

  • Preheat broiler with rack 6 inches from heat. Brush cut sides of baguette with remaining 2 tablespoons oil. Place baguette, cut sides up, directly on oven rack or on a baking sheet. Broil until baguette is browned and toasted, about 2 minutes. Remove from oven. Rub cut sides of baguette with remaining 1 clove garlic. Cut each baguette piece in half crosswise. Serve shrimp mixture with toasted baguette and crushed red pepper, if using.

Nutrition Facts

596 calories; fat 23g; cholesterol 226mg; fiber 7g; protein 40g; carbohydrates 54g; sodium 1016mg; sugars 4g.