In a small bowl, toss the shrimp with 1/2 tsp. salt. Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until hot. Add the shrimp and cook until one side is pink, about 2 minutes. Turn the shrimp over and continue to cook until pink all over, still a bit translucent in the center, 1 to 2 minutes. Take the skillet off the heat and transfer the shrimp to a plate. Squeeze one of the lemon wedges over the shrimp.
Put the skillet over medium heat. Pour the remaining 1 Tbs. oil into the skillet, then add the onion. Sprinkle with a big pinch of salt and cook until the edges of the onions begin to brown, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, 1 minute. Add the cumin and cayenne and cook, stirring, until fragrant, about 20 seconds. Add 1-1/2 cups water, the chickpeas, and 1/2 tsp. salt. Simmer over medium-high heat for 5 minutes to develop the flavors.
Using a potato masher, mash about half of the chickpeas right in the pan. Add the spinach and cilantro. Using tongs, carefully toss the greens to help them cook evenly and wilt, about 2 minutes.
Add the reserved shrimp and any juices that have accumulated on the plate. Cook for another 1 or 2 minutes to reheat the shrimp and cook them fully (be careful not to overcook them). Season with salt to taste. Portion into warm bowls and serve with the remaining lemon wedges on the side.
Serve with toasted pita, or even better, crisped pappadams.
nutrition information (per serving):
based on four servings, Calories
9, Fat Calories
80, Saturated Fat
21, Monounsaturated Fat
28, Polyunsaturated Fat
Photo: Scott Phillips