This is a very tasty side dish; full of proteins and flavour.
You can swap the chickpeas with butter beans if you like.
You can also use other spices you have in the house in case you do not have the ones recommended.
Preparation time: 10 minutes
Cooking time: 20 minutes.
1/2 tsp cumin seeds
1tsp fennel seeds
3 tbsp of coconut oil
1 onino peeled and finely sliced
3 garlic cloves, peeled and sliced
1tsp mustard seeds
1tsp ground turmeric
1/2 tsp chilli flakes
400gr tin of chickpeas in water
1tsp seas salt
1/2 organic lemon grated zest and juice
Parsley, finely chopped
Plain yogurt to serve.
Add cumin and fennel seeds in a large frying pan over high heat and toast for 2 minutes then transfer to a plate and set aside.
Reduce the heat to medium, add the oil, onion garlic and mustard seeds and fry for15 minutes until soft, stirirng regularly.
Stir in the turmeric, cumin and fennel seeds and chilli flakes for 1-2 minutes then add the chickepeas with the tin juice, salt, lemon juice and zest.
Simmer for 10 minutes until thickened and season to taste. If reducing to quickly add some extra splashes of water.
Divide the chickpeas between serving plates. Pour the yogurt over the top and sprinkle the parsley before serving.