Spiced Shrimp and Chickpea Tagine with Toasted Almonds

Ingredients:

• 1 pound peeled and deveined shrimp
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon saffron threads
• 1/4 cup chopped fresh cilantro
• 1/4 cup vegetable broth
• 1/4 cup lemon juice
• Salt and black pepper to taste
• 1/4 cup slivered almonds, toasted

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, turmeric, cinnamon, and saffron; cook for 1 minute more.
2. Add shrimp and chickpeas to the pot. Cook until shrimp is pink and opaque, about 3-4 minutes per side.
3. Stir in cilantro, vegetable broth, and lemon juice. Bring to a simmer, reduce heat to low, cover, and cook for 5 minutes. Season with salt and pepper to taste.
4. Sprinkle toasted almonds over the tagine before serving.