Ingredients

• 4 cloves garlic

• 2 ounces 73% lean chorizo

• 1 1/2 tablespoons olive oil

• ½ teaspoon fennel seeds

• 1 15-oz. can no-salt-added chickpeas, drained and rinsed

• 3 cups cherry tomatoes

• ⅓ cup dry white wine

• ½ teaspoon kosher salt

• 1½ pounds peeled, deveined, tails-off large shrimp

• ½ cup torn fresh basil leaves

• Crushed red pepper, for serving, optional

Directions:

Thinly slice 4 cloves garlic. Cook chorizo and oil in a large saucepan over medium-high, stirring often, until chorizo begins to brown and crisp, about 4 minutes. Add sliced garlic and fennel seeds and cook, stirring constantly, until fragrant, about 1 minute.  Add chickpeas, tomatoes, wine, and salt and bring to a simmer. Reduce heat to medium; cover and cook until tomatoes begin to break down, 6 to 8 minutes. Uncover; break up tomatoes with a wooden spoon. Stir in ½ cup water. Add shrimp to pan and cook over medium, stirring often, until cooked through, 3 to 4 minutes. Remove from heat; stir in basil and red pepper.

Serves four. Calories per serving: 405.

Macros per serving: P52 / C18 / F11 / Fiber 6