Shrimp, Baked Tomatoes, and Chickpeas With Feta and Bread Crumbs

5 tablespoons extra-virgin olive oil, divided
1/2 small onion, finely diced (about 1/2 cup)
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 to 4 garlic cloves, minced
1 teaspoon smoked paprika (sweet or hot)
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper, or more to taste
One (28-ounce) can whole peeled tomatoes with their juice, coarsely chopped or cut with kitchen shears (tough stem ends removed)
One (14-ounce) can chickpeas, rinsed and drained
2 teaspoons finely grated lemon zest, or more to taste
3 tablespoons fresh lemon juice, or more to taste
1/3 cup chopped fresh tender herbs: dill, cilantro, mint, parsley
1/4 cup roughly chopped pitted Kalamata olives (optional)
1 pound raw shrimp, peeled and deveined, tails removed
4 to 8 ounces feta, crumbled
1/3 cup coarse bread crumbs, such as panko-style

Position the rack in the middle of the oven and preheat to 400 degrees.

In a large skillet over medium-high heat, heat 4 tablespoons of the olive oil until shimmering. Add the onion, the 1/2 teaspoon of salt and the black pepper, and cook, stirring, until the onion looks soft and translucent, 4 to 5 minutes. Add the garlic and cook, stirring, until everything is soft and fragrant, about 1 minute. Don’t let the onion or garlic brown; lower the heat if you need to. Stir in the smoked paprika, cumin and crushed red pepper, and cook for a few seconds more until fragrant.

Add the tomatoes along with their juices, followed by the drained chickpeas, lemon zest and juice and season the mixture with a bit more salt and a few twists of black pepper.

Bring the mixture to a simmer and cook, stirring occasionally, until the consistency has thickened and the flavors have melded, 10 to 15 minutes. During cooking, smash some of the chickpeas with a wooden spoon to thicken the mixture.

Fold in the fresh herbs and the olives, if using. Taste, and adjust the seasonings, adding more salt, black pepper, crushed red pepper, lemon zest and/or juice to taste.

If your skillet is ovenproof, keep the mixture where it is. If not, transfer the mixture to a baking dish. Nestle the shrimp into the tomato mixture, trying to cover them so they don’t overcook in the oven.

Distribute the feta over the top, stir together the bread crumbs and the remaining 1 tablespoon oil and sprinkle the mixture over the top.

Roast for 15 to 20 minutes, until the juices are bubbling around the edges of the dish and the shrimp are fully cooked. (If the shrimp are larger than 13/20 per pound, you might need another couple of minutes in the oven.)

Transfer the dish to a heatproof surface and let rest for about 5 minutes before serving.