BOMBAY SHRIMP AND CHICKPEAS

2 cups whole milk yogurt
Juice of 1 lemon
2 cloves of garlic, finely chopped
2 teaspoons salt
1 teaspoon ground cumin
1 pound large shrimp, deveined
2 Tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper
One 15.5 oz. Can chickpeas, rinsed
4 plum tomatoes, chopped

In a large bowl, mix together the yogurt, lemon juice, half the garlic, 1 teaspoon salt and the cumin. Transfer half the yogurt mixture to a small bowl. Add the shrimp to the large bowl and mix, cover and refrigerate for 15 minutes.

In a medium saucepan, heat 1 1/2 Tablespoons olive oil, the crushed red pepper and remaining garlic over medium heat for 2 minutes. Add the chickpeas and cook, stirring for 4 minutes. Add the tomatoes and remaining 1 teaspoon salt, cover and cook for 5 minutes. Lower the heat and keep warm until ready to serve.

Rub a grill pan with the remaining 1/2 Tablespoon olive oil and heat over high heat. Add the marinated shrimp and grill, turning once, until cooked through, about 3 minutes, on each side.

Top the chickpeas with the shrimp and serve with the reserved yogurt sauce.