2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 medium yellow onion, chopped
2 medium cloves garlic, minced
1 (15.5-ounce) can chickpeas, drained and rinsed
1 cup red lentils, rinsed
4 cups vegetable broth
Kosher salt and freshly ground black pepper
1/2 cup plain Greek yogurt
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Chopped fresh flat-leaf parsley, optional
Heat the oil in a 4-quart saucepan over medium-high heat. Add the cumin and pepper flakes and cook, stirring, for 1 minute. Add the onion and garlic, and cook, stirring often, until starting to soften, about 3 minutes. Add the chickpeas and lentils, and stir to coat. Add the broth, bring to a boil, reduce to a simmer, and cook until the lentils are tender and falling apart, 10 to 15 minutes. Season to taste with salt and pepper.
Meanwhile, combine the yogurt and lemon zest and juice in a small bowl. Season to taste with salt and pepper.
Serve the stew topped with a dollop of the yogurt and garnished with the parsley