This Spanish tapas dish comes from the trendy Bar Basque in New York’s Eventi Hotel, located in a great foodie pocket near other hot spots like Eataly, The Breslin and The John Dory Oyster Bar. On a recent visit, this was our favourite tapas of the night. You can use canned chickpeas, but part of the flavour comes from cooking your own.
1 cup dried chickpeas, soaked overnight
4 cups chicken stock
5 plum tomatoes, peeled and chopped (or 1 cup canned tomatoes, chopped)
2 tablespoons parsley, chopped
2 teaspoons thyme, chopped
3 tablespoons extra-virgin olive oil
6 cloves garlic, peeled and sliced paper-thin
1 tablespoon red chili flakes or to taste
1 pound (500 grams) black tiger shrimp, peeled and deveined
1 teaspoon kosher salt
3 tablespoons chives, finely chopped
1 cup baby arugula, washed and picked
Soak beans overnight in cold water. Drain and rinse. Combine with chicken stock, chopped tomatoes, parsley and thyme.
Cook for 45 minutes to one hour or until chickpeas are tender.
Drain and set aside, reserving any liquid separately.
Heat oil in a skillet over medium high heat and add garlic and chili flakes. Sauté for 1 to 2 minutes or until garlic is lightly browned.
Season shrimp with salt and add to pan. Continue to sauté for 2 minutes or until shrimp is pink and slightly curled. Scrape into a bowl, reserve and keep warm.
Reheat same skillet and add beans. Sauté for 1 minute or until heated through. Add reserved cooking liquid and continue to cook for 5 to 8 minutes or until liquid is reduced and thickened.
Add chives and place bean mixture in serving dish. Top with cooked shrimp and contents of the pan. Garnish with arugula.