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Comfort Food

1 tablespoon extra virgin olive oil 2 cloves fresh garlic, finely sliced 1 cup cooked chickpeas 2 tablespoons capers Peel of 1/2 a preserved lemon 1 teaspoon espelette or smoked paprika 1/2 cup water, plus more if needed 18 peeled and deveined shrimp Kosher salt, to taste 1 tablespoon unsalted butter

Heat large stainless steel pan until moderately hot. Add olive oil and sliced garlic. Once garlic starts to soften and just brown, add chickpeas and cook for about 2 minutes. Add capers, lemon peel, espelette/smoked paprika and water. Bring to a boil, then add butter. Reduce heat and add shrimp; stew gently until just cooked, about 4 minutes. If water evaporates too quickly, add a little more. Season with salt to taste.