MEDITERRANEAN SHRIMP WITH CHICKPEAS

1 pound large raw shrimp (or 1 pound boneless chicken breasts or thighs)
1 1/2 (15 ounce each) cans chickpeas, rinsed and drained
3 large cloves garlic
1 fresh medium hot chile, seeded
1/4 tightly-packed cup each freah parsley leaves, and fresh coriander or basil
1/4 teaspoon each ground cumin and coriander
1/2 teaspoon sweet Hungarian paprika
1 1/2 tablespoons fruity extra-virgin olive oil, plus oil for cooking
salt and freshly ground black pepper
1 medium red onion, cut into 1/2-inch dice
6 canned tomatoes and 1/2 cup of their liquid
1 large lemon, cut into 8 wedges

Shell shrimp, or cut chicken into 3/4-inch dice. Place in a small bowl. Place chickpeas in a second bowl.

Mince together garlic, chile and herbs in a food processor or by hand. Blend in the cumin, coriander, paprika, and the 1 1/2 tablespoons olive oil. Divide seasonings between shrimp or chicken and chickpeas.

Refrigerate shrimp and chick pea mixtures while setting the table, and washing and drying salad greens.

WHEN READY TO COOK:
Film the bottom of a large saute pan with olive oil and heat over medium high. Quickly saute shrimps or chicken with salt and pepper (be generous with the pepper), until barely firm (they'll finish cooking later).

Immediately remove from pan, along with all their seasonings. Set aside.

Wipe out pan so seasonings won't burn. Heat again over medium high, filming with more oil. Brown onion.

Stir in chickpeas and their seasonings, along with salt and pepper. Saute over medium 5 minutes.

Add tomatoes, breaking them with your hands, and their liquid. Stir about 5 minutes, or until flavors are rich.

Stir in shrimp or chicken to heat through -- take care not to overcook.

Mound on a warmed serving platter and garnish with lemon. A little fresh lemon juice is the dish's final seasoning.

Servings: 4 (doubles easily)