Sunset'S Shrimp & Chickpea (Garbanzo) Pasta - cooking recipe

Ingredients

3 tablespoons olive oil
8 ounces mushrooms, sliced
1/2 teaspoon salt
4 garlic cloves, chopped
1/2 teaspoon red chili pepper flakes
1 (14 1/2 ounce) can whole canned tomatoes, chopped
2 (14 1/2 ounce) cans reduced-sodium chicken broth
1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans)
3/4 lb thin spaghetti
1 1/2 lbs shrimp, peeled and deveined
2 teaspoons fresh oregano, chopped
1 -2 tablespoon lemon juice
4 green onions, white and light green parts, thinly sliced
2 tablespoons parmesan cheese, finely shredded
1 tablespoon flat leaf parsley, chopped

Preparation

In a large frying pan with a tight-fitting lid, cook olive oil, mushrooms, and salt uncovered over high heat, stirring until mushrooms start to brown slightly, 3 to 5 minutes. Lower heat to medium-high, add garlic and chile flakes, and cook, stirring, until fragrant, 1 to 2 minutes. Add tomatoes, chicken broth, and chickpeas. Bring to a boil. Cover, reduce heat to low, and cook 20 minutes.
Break pasta into 2-inch pieces. Add pasta to vegetable mixture, cover, and simmer until pasta is cooked on the outside but still raw in the center, about 4 minutes. Add shrimp, cover, and cook until shrimp and pasta are cooked through, about 5 minutes. Stir in oregano and 1 tbsp lemon juice. Sprinkle with remaining lemon juice to taste. Garnish with green onions, parmesan, and parlsey. Serve hot.