Shrimp and Chickpeas

In keeping with good and healthy menus, tonight we enjoyed a shrimp and chickpea dish. It's easy to make and full of flavor.
First shell around a pound of raw shrimp. Open a can of chick peas (garbanzos). Mix together 1/2 c. olive oil, 1T. of basil leaves, 2t. of cumin, 1T. parsley, 2t. paprika (Hungarian or smoked preferably), 1 t. garlic powder, and a dab of salt and pepper. Marinade the shrimp in 1/2 the mixture and put into the refrigerator for about 1 hour; put the chick peas into a separate bowl, add the other half of the mixture to them and set them in the refrigerator for an hour also.
Heat up around 1 1/2 T. olive oil in a saute pan. Cook the marinaded shrimp until they are just done and put them to the side. Narrowly slice an onion and cook until lightly browned. Put the chick peas and the marinade into the saute pan and cook adding in 1/4 c. chopped tomatoes, 4-6 slices of jalapeño pepper. Once everything is well cooked, add 1 c. baby spinach and cook until tender--make sure the shrimp have been added back in for a bit of a re-heat. Enjoy!