pan-fry the shrimp
Place a saucepan or small pot with olive oil over medium heat. When the oil is hot, add the shrimp. Pan-fry on all sides, for about 1 - 2 minutes, stirring occasionally. Transfer to a plate.
cook the veggies and spices
Add diced onion and diced celery stalk to the same saucepan or pot. Cook for 2 - 3 minutes over medium heat, stirring occasionally. Add the diced garlic and spices: paprika powder, ground cumin, ground coriander, bay leaf, and tomato paste. Stir, and cook for 2 minutes.
cook the potatoes
Cut the potatoes into small cubes and add them to the pot. Pour in the water or vegetable broth. Season with salt and pepper and cover with a lid. Simmer for 15 - 18 minutes, or until the potatoes are cooked.
add the tomatoes and chickpeas
Add the diced potatoes, stir, and cook for 2 - 3 minutes, then add the chickpeas, chopped parsley, and pan-fried shrimp. Stir and bring to a boil. Simmer for another 2 - 3 minutes to cook the shrimp.TipOptionally add a teaspoon of sugar if you feel that the tomatoes aren't sweet enough, or add 1/2 tsp of chili powder if you want to make it spicy.
Remove from the heat, season with salt, and pepper to taste. Divide between two plates and serve. Optionally sprinkle with chopped parsley.