Chickpea & Shrimp Saute

It is quite common in Spain to combine humble legumes with luxury items, like foie gras, partridge, or fancy crustaceans. At La Castela tapas bar in Madrid, one of the most sought-after dishes is chickpeas sautéed with the much-prized langoustines called cigalas. The dish is divine, thanks to the small, creamy, pedigreed chickpeas, the sweet, delicate langoustines, and the gentle kick of wild garlic shoots. Though you don’t find these ingredients in the States, I’ve devised a simple