Preparation

• 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 or chives.