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1. Finely chop the onion and mince the garlic.
1 piece yellow onion,
3 clove garlic clove
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2. Heat the olive oil in a large skillet over medium heat, then add the onion and cook, stirring often, until soft and lightly golden.
2 tbsp olive oil
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3. Add the garlic to the skillet and cook briefly until fragrant, then stir in the ground cumin, smoked paprika, ground coriander, red pepper flakes, and ground cayenne pepper to toast the spices.
3 clove garlic clove,
1.5 tsp ground cumin,
1 tsp smoked paprika,
0.5 tsp ground coriander,
0.2 tsp red pepper flakes,
0.1 tsp ground cayenne pepper
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4. Stir the chickpeas into the skillet to coat them in the spices, then pour in the crushed tomatoes and vegetable broth and mix well.
2 can canned chickpeas (drained and rinsed),
1 can canned crushed tomatoes,
0.8 cup vegetable broth
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5. Season the mixture with salt, black pepper, and sugar, bring it to a gentle simmer, then reduce the heat and cook until thickened and saucy, stirring occasionally.
1 tsp salt,
0.5 tsp black pepper,
0.5 tsp sugar
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6. While the stew simmers, finely chop the fresh cilantro and in a small bowl mix the Greek yogurt with lemon juice and a pinch of salt to taste.
0.8 cup plain Greek yogurt,
1 tbsp lemon juice,
0.2 cup fresh cilantro
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7. Taste the chickpea stew and adjust seasoning with more salt or pepper if needed, then remove from the heat and swirl or dollop the lemon yogurt over the top and scatter with cilantro.
0.8 cup plain Greek yogurt,
0.2 cup fresh cilantro
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8. Warm the tortillas or lightly toast the crusty bread, then serve alongside generous spoonfuls of the chickpea shakshuka-style skillet.
4 piece tortillas or crusty bread
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9. Bring the skillet straight to the table and let everyone scoop the saucy chickpeas and yogurt onto their warm tortillas or bread.
By james