Chickpea, tomato and kale stew with herbed yoghurt

Ingredients

• 3 tablespoons olive oil
• 1 onion, finely diced
• 2 cloves garlic, finely chopped
• 3 sprigs fresh thyme
• 1 bayleaf (fresh or dried)
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon fennel seeds
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1 teaspoon fine sea salt
• 1/2 teaspoon raw sugar
• 400 grams tin diced tomatoes
• 2 tablespoons tomato paste
• 2 cups cold water
• 3 cups cooked chickpeas or 2 x 400g tins chickpeas, rinsed and drained
• 1/2 bunch kale, stalks removed and leaves roughly chopped
• 1-2 tsp red wine vinegar or lemon juice, to taste
• Herbed yoghurt
• 1 cup Greek yoghurt
• 1/4 cup finely chopped coriander leaves
• 1 tablespoon finely chopped mint leaves
• 1/2 teaspoon fine sea salt
• juice ½ lemon