Sunset's Shrimp & Chickpea (garbanzo) Pasta

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 1/2 teaspoon salt
• 4 garlic cloves, chopped
• 1/2 teaspoon red chili pepper flakes
• 1 (14 1/2 ounce) can whole canned tomatoes, chopped
• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans)
• 3/4 lb thin spaghetti
• 1 1/2 lbs shrimp, peeled and deveined
• 2 teaspoons fresh oregano, chopped
• 1 -2 tablespoon lemon juice
• 4 green onions, and light green parts, thinly sliced
• 2 tablespoons parmesan cheese, finely shredded
• 1 tablespoon flat leaf parsley, chopped

Recipe

• 1 in a large frying pan with a tight-fitting lid, cook olive oil, mushrooms, and salt uncovered over high heat, stirring until mushrooms start to brown slightly, 3 to 5 minutes. lower heat to medium-high, add garlic and chile flakes, and cook, stirring, until fragrant, 1 to 2 minutes. add tomatoes, chicken broth, and chickpeas. bring to a boil. cover, reduce heat to low, and cook 20 minutes.
• 2 break pasta into 2-inch pieces. add pasta to vegetable mixture, cover, and simmer until pasta is cooked on the outside but still raw in the center, about 4 minutes. add shrimp, cover, and cook until shrimp and pasta are cooked through, about 5 minutes. stir in oregano and 1 tbsp lemon juice. sprinkle with remaining lemon juice to taste. garnish with green onions, parmesan, and parlsey. serve hot.