INGREDIENTS
8 oz
Spanish chorizo
24 3/4
Shrimp
2
packed cups Arugula
2 14 ounce cans
Chickpeas
4
Garlic cloves
1 1/4 cups
Chicken broth
1/2 tsp
Red pepper flakes
1
Salt and pepper
4 tbsp
Olive oil
4
Pitas, small
2 teaspoons finely grated zest and 2 tablespoons juice from 2 lemons