Mediterranean Shrimp with Chickpeas

Serves 4; doubles easily

Chickpeas are one of my favorite legumes - they set off shrimp, poultry and lamb beautifully, and are packed with vitamins and minerals. Delicious with a salad, or spooned over it, this dish comes together in about 15 to 20 minutes. Be sure the canned chickpeas aren't mushy, and taste for seasoning as you cook. Trust your own palate and common sense. For best flavors buy organic ingredients whenever possible.

1 pound large raw shrimp, or 1 pound boneless chicken breasts or thighs
1-1/2 15-ounce cans chickpeas, rinsed and drained
3 large cloves garlic
1 fresh medium hot chile, seeded
1/4 tightly-packed cup each parsley leaves, and fresh coriander or basil
1/4 teaspoon each ground cumin and coriander
1/2 teaspoon sweet Hungarian paprika
1-1/2 tablespoons fruity extra-virgin olive oil, plus oil for cooking
salt and freshly ground black pepper
1 medium red onion, cut into 1/2-inch dice
6 canned tomatoes and 1/2 cup of their liquid.
1 large lemon cut into 8 wedges

Shell shrimp, or cut chicken into 3/4-inch dice. Place in a small bowl. Have chickpeas in a second bowl. Mince together garlic, chile and herbs in a food processor or by hand. Blend in the cumin, coriander, paprika, and the 1-1/2 tablespoons olive oil. Divide seasonings between meat and chickpeas.

Refrigerate while setting the table, and washing and drying salad greens. Film the bottom of a large saute pan with olive oil and heat over medium high. Quickly saute shrimps or chicken with salt and pepper (be generous with the pepper), until barely firm (they'll finish cooking later).

Immediately remove from pan, along with all their seasonings. Set aside. Wipe out pan so seasonings won't burn. Heat again over medium high, filming with more oil. Brown onion, then stir in chickpeas and their seasonings, along with salt and pepper. Saute over medium 5 minutes. Add tomatoes, breaking them with your hands, and their liquid. Stir about 5 minutes, or until flavors are rich. Stir in shrimp or chicken to heat through -- take care not to overcook.

Mound on a warmed serving platter and garnish with lemon. A little fresh lemon juice is the dish's final seasoning.

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