Total Calories: 92
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.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.