Spiced Chickpea Stew

Steps

1. 1Heat a splash of oil in a wide pot over medium heat. Add the diced onion and garlic and cook 6 minutes, stirring now and then, until soft and translucent — not browned.
2. 2Stir in the cumin and toast for 30 seconds, until fragrant. Toasting the spice in oil deepens its flavour, so move on quickly before it darkens.
3. 3Add the drained chickpeas and coconut milk. Bring to a gentle simmer (small bubbles at the edges) and cook uncovered for 20 minutes, stirring occasionally, until slightly thickened.
4. 4Crush about a third of the chickpeas against the side of the pot with a spoon. This thickens the stew to a creamy, spoon-coating consistency.
5. 5Season to taste, then serve with a spoonful of cool yogurt and chilli on top. A squeeze of lemon sharpens it if it tastes flat.

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