Panfrieda chickpeas on rice, with a spicy tomato sauce and yogurt with herbs

(Apart from the yogurt, the recipe is vegan and can be adapted accordingly.)

Cook the chickpeas until soft (or use boiled chickpeas from the tin)
Then fry cumin seeds in oil , add the chickpeas and fry briefly. Season with salt, paprika powder and spices to taste (Curry powder or ras-el-hanout go very well)

To make the sauce, I sautéed the garlic, onion, bellpepper and chilli, then added the tomato purée, a dash of red wine and a splash of vinegar and simmered gently for about 30 minutes.

The yoghurt is seasoned with salt, dried mint, dill and zatar.

My list of ingredients, which is enough for about 2-3 large portions:
250 grams of cooked chickpeas
330 millilitres of tomato purée
250 grams of uncooked rice
200ml yogurt
1 medium-sized white onion
4 cloves of garlic
Half bellpepper
2 birdseye chillies
Approx. one teaspoon of cumin
Approx. one tablespoon each of mint, dill and half of the zatar