Cuban recipe

Fried Chickpeas with Garlic Shrimp and Creole Sofrito

Name: Fried Chickpeas with Garlic Shrimp and Creole Sofrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 500 g cooked and drained chickpeas (approximately 2 cans, each with a net weight of 425–440 g/15–15½ oz); 400 g raw shrimp, peeled and deveined (about 14 oz), fully thawed; 3 tablespoons (45 ml) olive oil, divided; 1 medium onion, about 150 g, chopped; ½ large red bell pepper, about 100 g, finely diced; 5 garlic cloves, minced, divided into 2 and 3 cloves; 80 g (approximately ⅓ cup) unseasoned crushed tomatoes; ½ teaspoon ground cumin; ½ teaspoon sweet paprika; 1 tablespoon (15 ml) lemon juice; 1 tablespoon chopped fresh parsley; Salt and black pepper to taste; 1–2 tablespoons water, only if the sofrito sticks

Pan-fried chickpeas with garlic shrimp and Creole sofrito. A variation made with cooked chickpeas, without chorizo or bacon.

CiberCubaNovember 15, 2026

AI-generated image.CiberCuba

Preparation15 min
Cooking30 min
Total time45 min
Servings4 servings with a side dish
DifficultyEasy

These fried chickpeas combine Creole sofrito with garlic shrimp. The chickpeas are tender inside and lightly golden outside, with enough moisture to serve as a main dish alongside rice or salad.

The recipe starts with already cooked chickpeas, either canned or cooked at home. The shrimp are browned separately and added at the end to keep them juicy. You can also explore traditional fried chickpeas.

Method

Prepare and brown the shrimp

Drain the chickpeas and dry them well with paper towel. Pat the thawed shrimp dry as well and season them lightly with salt and pepper. Have the onion, bell pepper and garlic ready before turning on the heat.
Heat a wide 28–30 cm skillet over medium-high heat with 1 tablespoon of oil. Add the shrimp in a single layer and brown for 1–2 minutes on each side, depending on their size. In the last minute, add 2 of the minced garlic cloves and stir to prevent them from burning.
Transfer the shrimp to a clean plate as soon as they are opaque and firm; if using a thermometer, their centers should reach 63 °C (145 °F). Reserve any juices they release as well. If they do not fit without crowding, brown them in two batches.

Sauté the chickpeas with the sofrito

Reduce the heat to medium and add the remaining 2 tablespoons of oil to the same skillet. Add the onion and bell pepper and sauté for 7–8 minutes, stirring, until soft.
Add the other 3 garlic cloves and cook for 1 minute. Add the cumin and paprika, stir for a few seconds and immediately add the tomatoes. Cook for 4–5 minutes, until the excess water has evaporated from the sofrito.
Add the dried chickpeas and spread them over the bottom of the skillet. Sauté over medium-high heat for 6–8 minutes, stirring gently from time to time, until some begin to brown. If the sofrito sticks, add a tablespoon of water without turning it into a soupy stew.
Return the shrimp and their juices to the skillet and stir for 30–60 seconds, just to warm them through. Remove from the heat, add the lemon juice and parsley, taste and adjust the salt. Serve immediately.

Tips and variations

The chickpeas must be fully cooked before you start. If starting with dried chickpeas, cook a batch separately and weigh out 500 g once cooked; that extra time is not included in this recipe.

Use raw shrimp, either fresh or thawed in the refrigerator. Already cooked shrimp only need to be warmed through at the end and should not be cooked for the browning times given for raw shrimp.

This dish is tender with golden-brown patches and is served hot as a skillet meal. Drying the chickpeas and using a wide skillet helps them brown.

The estimated time is 15 minutes of preparation and about 30 minutes of cooking. The cups used as a reference are 240 ml.

Refrigerate leftovers in shallow containers within 2 hours. Eat them within 3–4 days and reheat only the portions needed until they reach 74 °C (165 °F); the shrimp may become firmer when reheated.