Ingredients:1 tablespoon olive oil1 teaspoon cumin seeds1 medium onion, chopped4 cloves garlic, minced1 teaspoon ground ginger1 teaspoon ground cumin1/4 teaspoon ground cinnamon1/4 teaspoon ground black pepper1/8 teaspoon cayenne pepper1/2 teaspoon salt1/4 cup tomato paste2 cups chicken broth1/4 cup chopped fresh cilantro1/4 cup chopped fresh parsley1/4 cup chopped fresh mint1/2 teaspoon grated lemon zest1 (15-ounce) can chickpeas, drained and rinsed1/2 pound medium shrimp, peeled and deveined1/4 cup raisins1/4 cup slivered almonds, toasted1/4 cup chopped pitted dates1/2 cup uncooked long-grain rice2 tablespoons freshly squeezed lemon juiceDirections:Heat the oil in a large saucepan over medium heat. Add the cumin and cook until lightly toasted, about 1 minute. Add the onion and garlic and cook until the onion is soft, about 5 minutes.Stir in the ginger, cumin
Peel the shrimp and place the shells in a saucepan with the water and the next five ingredients. Bring mixture to a boil, lower heat and simmer 50 minutes. Pour the liquid through a strainer and reserve 1 cup of the liquid.
Heat the oil in a large heavy skillet and add the chopped onion and 6 garlic cloves. Saute over medium-low heat until the onion is tender. Add cumin,cayenne,salt and pepper and the shrimp. Stir 2 minutes and pour the cup of reserved liquid(from shells) into skillet. Bring to a rapid boil, reduce heat to simmer and cook 15 minutes.
Best way to eat:Arrange in a serving dish, sprinkle with cilantro and serve hot.May be served over top of rice piping hot or rice may be served on the side. Garnish with lemon wedges.