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Chickpeas Skillet with Chorizo and Shrimp

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
410 calories per serving


> 2 tbsp extra virgin olive oil
> 3 1/2 oz chorizo, sliced
> 1 lb peeled deveined shrimp, tails removed
> 1 large onion, sliced
> 1 red pepper, sliced
> 1 tbsp minced garlic
> 1 tbsp GOYA® Sofrito
> 2 tsp GOYA® Adobo All-Purpose Seasoning with Pepper
> 1 can GOYA® Chickpeas, drained and rinsed
> 1 cup tomato sauce
> 1/2 cup reduced-sodium chicken broth
> 2 green onions, thinly sliced


Heat oil in large skillet over medium heat; cook chorizo for 3 to 4 minutes or until starting to brown. Add shrimp; cook for 1 minute. Transfer to plate.
In same skillet, cook onion, red pepper, garlic, sofrito and seasoning for about 3 minutes or until onion is slightly softened.
Stir in chick peas, tomato sauce and broth; bring to a boil. Reduce heat to medium-low; cover and cook for about 10 minutes or until sauce thickens. Stir in chorizo mixture; cook for about 2 minutes or until shrimp is cooked through. Sprinkle with green onions.


Recipe provided by Goya

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