Garlic Shrimp and Chickpea Skillet with Tomato

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.

Reduce heat to medium. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.

Stir in the undrained diced tomatoes, rinsed and drained chickpeas, smoked paprika, salt, and black pepper. Bring the mixture to a simmer.

Cook for 5-7 minutes, stirring occasionally, until the sauce has slightly thickened.

Return the cooked shrimp to the skillet and stir to combine, heating through for 1-2 minutes.

Remove from heat and stir in the chopped fresh parsley. Serve immediately.