Serves: 4
Total Calories: 92

1 pound large raw shrimp, shelled and deveined
1/2 (15-ounce) can chickpeas, rinsed and drained
3 large cloves garlic
1/4 teaspoon red pepper flake
1/4 cup flat leaf parsley
1/4 cup fresh basil
1/4 teaspoon ground coriander
1/2 teaspoon sweet paprika
1 1/2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium red onion, coarsely diced
1 can whole tomato with juice
1 lemon cut into 8 wedges

In a food processor, mince together the garlic parsley, basil, coriander and paprika with 1 ½ tablespoons olive oil. Placed the shrimp in one bowl, the chickpeas in a second, divide the herb mixture between them and refrigerate for 20-30 minutes.

Film a sauté pan with non stick spray and sauté the shrimp and seasonings over high heat until beginning to turn pink and remove from the pan. Spray the pan again, brown the onion and then stir in the chickpeas with their seasonings and sauté over medium heat for 5 minutes. Break the tomatoes with a fork and add them with their liquid to the chickpeas. Cook stirring for 5 minutes. Stir in the shrimp. Serve garnished with lemon wedges.

Nutritional Facts:

Serves: 4
Total Calories: 92
Calories from Fat: 19

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