Sautéed shrimp, parsley pesto, sprouted chick peas, tomatoes, and olives.
Serves 4
Provided by:Chef Kevin Sbraga
Ingredients:
1/2 teaspoon salt
1/2 bunch parsley
1/4 bunch dill
4 cloves garlic
2 tablespoons olive oil
1 tablespoon pine nut
1 each red chiles
2 tablespoons water
1 each lemon zest
1 each lemon juice
1 ounce green olives
1 ounce tomato
1/4 cup chickpeas, dried, sprouted
1 clove garlic
salt, to taste
1 tablespoon water
1 teaspoon butterShrimp
Directions:
With a mortar and pestle crush the parsley,
garlic, olive oil, pine nuts, and chiles until it
becomes a paste.
In a saute pan saute shrimp on both sides, add
water, 2 tbls of pesto from step one, lemon zest,
green olives, and tomatoes. Garnish with a lemon
wedge.
Soak chickpeas in water for 12 hours in a cool
dark place. Drain water and rinse peas. Cover
the peas with a cloth and store in a cool dark
place for 8 hours. Rinse the peas and repeat this
process for 3 days. The chickpeas will begin to
sprout on the second day. Sprouted chickpeas
are both healthy and delicious.
Warm the chickpeas with crushed garlic clove,
salt, butter and water or stock
dill and parsley pesto, tomatoes, olives,
8 ounces shrimp chickpeas
