Ingredients

2 or 3 garlic cloves

1 cup (8 ounces) plain full-fat Greek yogurt

Salt, to taste

2 tablespoons vegetable oil

1 red onion, finely chopped

1 fresh green chile (such as Thai or serrano), finely chopped, plus a few whole chiles for serving

1 tablespoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon freshly ground black pepper

1 small tomato, very finely chopped

3 (15-ounce) cans chickpeas, drained and rinsed

Cilantro, for serving

Warmed flatbread or steamed basmati rice, for serving

Instructions

Step 1: Finely grate 2 garlic cloves into the yogurt in a bowl and season with salt. Stir well and taste. Add the final garlic clove if you want a stronger garlic flavor and adjust salt as needed. Cover and refrigerate until ready to use.

Step 2: Heat vegetable oil in a medium heavy-bottomed saucepan over medium-high heat. When shimmering, add the chopped onion and green chile. Cook, stirring often, until the onion is translucent and golden around the edges, about 10 minutes. Add more oil if the pan looks dry.

Step 3: Lower the heat slightly and stir in the ground coriander, cumin, turmeric, and black pepper. Cook, stirring constantly, until the spices release their aroma, about 1 minute. Stir in the finely chopped tomato and 1 teaspoon salt.

Step 4: Add the chickpeas and pour in 2 cups of water, or just enough to cover the chickpeas. Bring to a boil, then reduce heat to medium-low. Partially cover and simmer, stirring occasionally, until the liquid has reduced and thickened, about 15 to 20 minutes.

Step 5: Remove the stew from heat and taste. Add more salt if needed. Stir in 2 tablespoons of the reserved garlic yogurt. Taste again and add more yogurt if desired.

Step 6: Serve immediately, topped with fresh cilantro. Offer the remaining garlic yogurt on the side along with warmed flatbread or steamed basmati rice and whole chiles for extra heat.

Tips & Variations

For a smoother texture, mash some chickpeas before simmering or before serving.

If you prefer a milder stew, remove the seeds from the chopped chile or omit whole chiles from serving.

Use low-fat yogurt if you want a lighter version, but full-fat provides the best creaminess.

Try adding a squeeze of fresh lemon juice for extra brightness just before serving.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is recommended for its creaminess and thickness, which helps the stew maintain a rich texture. However, you can use regular yogurt if you strain it first to remove excess liquid.

How spicy is this dish?

The stew itself has a moderate level of heat from the fresh green chile, which can be adjusted or omitted to suit your taste. Whole chiles served on the side allow diners to add extra heat as desired.