1. Heat 1 tbs of oil in a pan. Add onion, garlic, and spices. Fry over a low to medium heat for five minutes until golden. 2. Add the chickpeas, tomatoes and stock. Cook for 20 minutes. 3. Stir fry the vegetables in a separate frying pan or wok with remaining oil, then add to the chickpea mixture. 4. Bring to the boil, cover and simmer for a further 20 minutes. 5. To finish, add half the yogurt, adjust seasoning to taste and serve. 6. For the herb yogurt dressing mix the remaining yogurt, chopped parsley and cilantro together. 7. Serve with the tagine. ---------------------------------------------------------------------------
Nutrition
Ingredients
