Recipe: Shrimp and Garbanzos

This was another dish I thought up after work, when I was tired and wanted something that would cook quickly. I included the water from the can of garbanzos and allowed it to evaporate, which makes the dish tasty by allowing the salt and natural flavor in the water to intensify.


5 grape tomatoes, halved
1 can of garbanzos, with water
1 medium potato, cubed
5-7 Brussels sprouts, sliced
salt and pepper to taste
7-10 large shrimp

Heat up olive oil in a medium pan. Saute the tomatoes, and add the potato, garbanzos (including the water in the can), and salt and pepper. Cover and cook on medium high. After 10 minutes, add the Brussels sprouts. Cover and cook for another 10 minutes. The water should evaporate; you can leave a little if you want a hint of sauce. Just make sure to check when evaporation is complete so you don’t burn the dish.

Drizzle olive oil over the ingredients, add the shrimp and stir. Cook for up to 5 more minutes. Stir and serve.


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