heat oil in a large heavy based saucepan over medium heat. add onion, cook, stirring occasionally for 5 minutes or until soft. add garlic, ginger, coriander, cumin and chilli; cook stirring for 1 minute.
add saffron with soaking liquid, tomatoes, MAGGI original seasoning, lentils and water. bring to the boil, simmer, uncovered for 30 minutes.
add chickpeas; cook a further 10 minutes. remove from heat; stir in coriander and parsley. serve with a dollop of yoghurt.
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