Shrimp and Chickpea Tomato Skillet

Method

1. 1

   Warm the olive oil in a large skillet and soften the onion and bell pepper over medium heat, about 5 minutes.

2. 2

   Add the garlic, cumin, paprika and cayenne and cook 30 seconds until fragrant.

3. 3

   Stir in the canned tomato and chickpeas and simmer 8 minutes to build the sauce.

4. 4

   Season the shrimp with salt and pepper, nestle them into the sauce, and cook until pink and just curled, 4–5 minutes.

   💡 Pull the shrimp the moment they curl into a loose C — a few seconds past that and they turn rubbery.

5. 5

   Scatter with cilantro.

6. 6

   Serve immediately with lemon wedges and bread or couscous to mop up the sauce.