Mediterranean Shrimp with Chickpeas

from R.L. Guzy, SIL of my friend Myra South
Serves 4; doubles easily
1-¼ # shrimp
(2) 15-17 oz cans of chickpeas (Garbanzo beans), rinsed and drained
3 large cloves of garlic
1 fresh medium chile, seeded
½ c. tightly packed fresh parsley or cilantro leaves
¼ t cumin
¼ t coriander
½ t paprika
1-½ T olive oil, plus oil for cooking
salt
freshly ground black pepper
1 medium onion cut into ½” dice
2 cans canned tomatoes drained – but keep 1c. of the liquid
1 large lime cut into 8 wedges
Cooked rice
  • Shell shrimp. 
  • Place into a small bowl. 
  • Have chickpeas in a second bowl. 
  • Mince together garlic, chile, and parsley in a food processor or by hand. 
  • Blend in the cumin, coriander, paprika, and the 1- ½ T. olive oil. 
  • Divide seasonings between the shrimp and the chickpeas.
  • Film the bottom of a large sauté pan with olive oil and heat over medium heat. 
  • Quickly sauté the shrimp with salt and pepper (be generous with the pepper), until they are barely firm (they will finish cooking later).
  • Immediately remove shrimp from pan along with their seasonings. 
  • Set aside.
  • Wipe out pan so seasonings won’t burn.
  • Heat again over medium high heat, filming with more oil. 
  • Brown onion, then stir in chickpeas and their seasonings, along with salt and pepper.  Sauté over medium for 5 minutes.
  • Add tomatoes, breaking them up with your hands. 
  • Add the tomato liquid.
  • Simmer about 5 minutes.
  • Stir in shrimp and heat through.
  • Mound on warmed serving platter. 
  • Squeeze a little lime juice over the top and serve with lime wedges for additional flavoring.
  • Serve with rice.
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