Shrimp, Chickpeas & Spinach with Ginger & Cumin

Ingredients

• ¼ cup chopped fresh cilantro
• 1 14- to 16-oz. can chickpeas, rinsed and drained
• 1 small onion (about 4 oz.), chopped
• ¾ lb. large shrimp (31 to 40 count), peeled and deveined
• 1 tsp. ground cumin
• 10 oz. mature spinach, well washed, stemmed, and coarsely chopped
• 1-½ Tbs. finely chopped fresh ginger
• + 5 more ingredients
• • 2 Tbs. extra-virgin olive oil
  • ½ large lemon, cut into 5 wedges
  • 2 small cloves garlic, minced
  • Kosher salt
  • Pinch cayenne

In a small bowl, toss the shrimp with 1/2 tsp. salt. Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until hot. Add the shrimp and cook until one side is pink, about 2 minutes. Turn the shrimp over and continue to cook until pink all over, still a bit translucent in the...

View full recipe at Fine Cooking