Using canned chickpeas makes this an easy recipe — adapted from Ottolenghi Simple — a great choice for a weeknight dinner; it’s terrific when you’re looking for something meatless yet interesting and satisfying. Ottolenghi suggests serving this with steamed rice; I’d serve it with brown rice. He also mentions that you shouldn’t worry if you don’t have cilantro, as it “holds its own perfectly without.” I didn’t have any cilantro, so I subbed parlsey mixed with a few mint leaves, and that worked just fine — the dish was wonderful. The author also mentions that you can make this up to 6 hours ahead up to the point in the last step where you stir in the lemon juice and yogurt.