Moroccan Shrimp with Spinach and Channa Masala with brown rice

Ok so I really try to eat Vegetarian or Vegan during the week, but I was really craving this recipe for dinner. So here it is my friends:

 Moroccan Shrimp with Spinach 

This recipe is from "Fitness" magazine's June 2011 edition.

Makes: 4 servings
Prep time: 40 minutes
Cook time: 7 minutes

1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp cayenne
Pinch ground allspice
1/4 tsp salt
*1 pound large shrimp, peeled and deveined (I usually only make enough for Luke and Myself so I use 10 med size shrimp 5 for each of us)
*10 ounces fresh baby spinach (about a cup full for each of us)
*3 tbsp extra-virgin olive oil (one tbsp just for the 2 of us)

1.  Mix the coriander, cumin, paprika, cayenne, allspice and 1/8 tsp salt in a small bowl. Place the shrimp in a large bowl, add the spice mixture and toss to coat. Cover with plastic wrap and refrigerate 30 minutes. *** see note below
2. In a large bowl, combine the spinach, oil and remaining salt. Divide spinach and shrimp evenly among four 15-by-12 inch sheets of heavy-duty aluminum foil. Bring the edges of each sheet together and fold tightly to seal.
3. *Heat the grill to medium high. Place packets on grill and close the cover; cook until spinach is wilted and shrimp is opaque, 5-7 minutes. Serve immediately.

(I do not Have an out door grill so I put the packets in the oven under the broiler for about 8 mins, turn over 4 mins in) 

Nutrition facts per serving: for the orginal recipe which is 4 servings
229 calories, 25 g protein, 4 g carbohydrate, 12 g fat (2 g saturated fat), 2 g fiber

 ***While the Shrimp are refrigerating I made the Channa Masala

Channa Masala

Ingredients

• 1 tsp olive oil
• 1 whole onion, small
• 2 whole garlic cloves, minced
• 15 ounces chickpeas, drained and rinsed
• 15 oz can of no salt diced tomatoes
• 1¼ tsp coriander
• 1 tsp cumin
• ¼ tsp turmeric
• ¼ tsp ground ginger
• ¼ tsp paprika
• ½ cayenne pepper (more if u like it spicy!)
•  

Directions

Line a medium saucepan with a thin layer of broth and sauté onions over high heat for 3 minutes. Add garlic and sauté until onions are translucent, adding more broth as necessary. Add coriander, cumin, turmeric and ginger, stirring to coat onions and cooking until fragrant, about 2 minutes. Add chickpeas and tomatoes with remaining broth, stirring to combine. Turn heat up to high and bring to a boil. Once boiling reduce to low and simmer 15 minutes. Turn off heat and stir in paprika and garam masala and let sit for 5 minutes. Salt to taste and serve with Brown rice.

*I also added 1 tsp of cornstarch mixed in 1 ½ tablespoons of cold water and added it to make the sauce a little thicker.

This recipe says 2 servings but it’s more like 6 or 8 if you eat it with something other then by its self.