In a food processor, pulse the shallots, cherry tomatoes, garlic, and ginger until not quite smooth.

In a large skillet, add the olive oil and heat over medium. Add the cumin seeds and heat until they start to pop a bit.

Add the mixture from the food processor to the skillet. Add the curry powder, cinnamon, and garam masala. Mix well.  Allow this to cook over medium for a few minutes, or until some of the liquid has cooked off a bit.

Add the chick peas and stock. Again, allow it to cook over medium heat for about 15 minutes, or until some more of the liquid has cooked off. After that time, use a potato masher to squash some of the chick peas.

Turn off the heat and add the Greek yogurt or coconut milk, along with the salt and pepper. Serve over rice.