Step 1

Heat oil in a large skillet over medium heat. When hot add the garlic, and cook to nearly golden, about 1 minute.

Step 2

Reduce heat to low and add the harissa, 1/4 cup water and chickpeas. Bring to a boil and cover. Simmer on medium-low 5 minutes to let the flavors meld.

Step 3

Add the shrimp, cover and cook until the shrimp are cooked through and no longer opaque, about 2 to 3 minutes.

Step 4

Squeeze with lemon juice and garnish with chopped herbs. Divide in 4 bowls.