Shrimp and Chickpeas With Crispy Garlic

Garlicky shrimp with chickpeas is a classic Spanish tapa. (Victoria de la Maza)

This is a take on a classic Spanish tapa, made with a few simple ingredients that together create a sublime dish.

You can also add a few sprinkles of red pepper flakes and a handful of chopped parsley, and serve the mixture on a toasted baguette.

Serves 4

• 1/4 cup olive oil
• 6 garlic cloves, sliced into slivers
• 1 pound extra-large shrimp (13 to 15), peeled and deveined
• 1 15-ounce can chickpeas
• Sea salt and freshly ground black pepper to taste

In a 10-inch sauté pan, heat the olive oil over medium heat. Add the garlic and cook until just golden, about 1 minute. Remove the garlic with a slotted spoon and set aside.

Add the shrimp to the oil, season with salt and pepper, and cook until pink and cooked through, about 2 minutes per side.

In a saucepan over medium-low heat, simmer the chickpeas with their liquid until the liquid evaporates and the chickpeas are soft, about 6 minutes.

Add the chickpeas to the shrimp and stir to coat well with the garlic oil and heat up gently. Garnish with the reserved golden garlic and serve hot or warm.