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 (14-ounce) cans chickpeas, rinsed and drained
1 1/4 cups chicken broth
2 packed cups arugula, finely chopped