Chickpea, Shrimp, and Chorizo Pita Sandwiches

Ingredients

• 4 small pitas
• 4 to 6 tablespoons olive oil
• 8 ounces Spanish chorizo, finely chopped
• 24 26/30 shrimp, peeled and deveined
• Salt and pepper
• 4 garlic cloves, thinly sliced
• 2 teaspoons finely grated zest and 2 tablespoons juice from 2 lemons
• 1/2 teaspoon red pepper flakes
• 2 cans chickpeas, rinsed and drained
• 1 1/4 cups chicken broth
• 2 packed cups arugula, finely chopped

Directions

1. Set an oven rack in the middle position and heat the oven to 300 degrees F. Coat the pitas on both sides with 2 tablespoons olive oil, lay them on a baking sheet, and slide them into the oven.
2. Warm 2 tablespoons oil in a large skillet over medium-high heat until it just starts to smoke. Add the chorizo and cook, stirring, until it begins to give off its fat and crisp at the edges, 2 to 3 minutes. Use a slotted spoon to move the chorizo to a large bowl. Save the fat from the pan, but leave 1 tablespoon in the skillet.
3. Blot the shrimp with paper towels, then season them with salt and pepper. Add the shrimp, garlic, and lemon zest to the skillet, and cook, tossing as they go, until the shrimp are opaque and lightly golden, 2 to 3 minutes. Transfer everything to the bowl with the chorizo.
4. Spoon 2 tablespoons reserved chorizo fat back into the skillet; if you do not have enough, add olive oil to reach that amount. Add the chickpeas and cook for 1 minute. Pour in the chicken broth and continue cooking over medium heat, crushing the chickpeas with a cooking spoon, until nearly all the broth has been taken up, about 5 minutes. Take the skillet off the heat, season with salt and pepper, and stir in the lemon juice and arugula.
5. Move the pitas to a cutting board and slice away about 1/3 of each one, then carefully open the pockets. Spoon the chickpea mixture into the pitas, then add the shrimp and chorizo mixture. Serve.