Sheet Pan Harissa-Spiced Shrimp with Zucchini and Chickpeas

Preheat your oven to 425°F (220°C).

Wash 3 medium zucchini and slice them into 1/2-inch thick half-moons. Peel 1 medium red onion and cut it into 1/2-inch thick wedges. Peel and mince 4 cloves of garlic.

Drain and rinse 30 oz of canned chickpeas. Lay them on paper towels and pat them completely dry to ensure they get crispy in the oven.

In a large mixing bowl, combine 3 tbsp of olive oil, 2 tbsp of harissa paste, 1 tbsp of smoked paprika, the minced garlic, 1 tsp of salt, and 1/2 tsp of black pepper.

Add the dried chickpeas, sliced zucchini, and red onion wedges to the bowl. Toss thoroughly until all the vegetables are evenly coated with the harissa mixture.

Spread the vegetable and chickpea mixture in a single, even layer onto a large rimmed sheet pan. Cut 1 lemon into wedges and nestle them among the vegetables.

Roast in the preheated oven for 12 minutes, until the zucchini begins to soften and the chickpeas start to brown.

While the vegetables are roasting, pat 2 lbs of raw, peeled, and deveined shrimp dry with paper towels. In the same mixing bowl (no need to wash it), toss the shrimp with 1 tbsp of olive oil, 1 tbsp of harissa paste, 1 tbsp of freshly squeezed lemon juice from the remaining lemon, 1/2 tsp of salt, and 1/2 tsp of black pepper.

Carefully remove the sheet pan from the oven. Scatter the seasoned shrimp evenly over the vegetables and chickpeas, nestling them into any open spaces.

Return the sheet pan to the oven and roast for an additional 6 to 8 minutes, just until the shrimp turn pink, opaque, and are cooked through.

Remove from the oven. Zest the remaining lemon over the entire pan, then sprinkle with 1/2 cup of finely chopped fresh cilantro. Serve hot directly from the sheet pan with the roasted lemon wedges for squeezing over top.